Carrageenan is a safe food additive that has been confirmed through long-term strict scientific research.

Carrageenan has currently been certified by food regulatory authorities in China, the United States, Europe, Japan and Brazil. The World Health Organization (WHO), the Food and Agriculture Organization and the Joint Expert Committee on Food Additives of the WHO all consider carrageenan to be safe.

Of course, there are still some studies questioning the safety of carrageenan, mainly focusing on whether excessive consumption will affect intestinal health, but these views are currently highly controversial.

Carrageenan is a type of dietary fiber. When consumed in moderation by normal adults, it can to some extent help the peristalsis of the gastrointestinal tract and promote defecation. If it causes harm to the human body, it is usually seen in the case of excessive intake of carrageenan, which is equivalent to consuming a large amount of dietary fiber. For people with weak digestive function, it may lead to indigestion and cause discomfort symptoms such as abdominal distension and diarrhea.

Carrageenan and Diabetes

Carrageenan itself does not contain sugar and does not directly affect blood sugar levels. However, it is usually used in combination with other ingredients (such as sugar, artificial sweeteners, etc.), so diabetic patients still need to pay attention to the overall nutritional components of food and avoid consuming too much sugar or high-GI foods.

A research team in France analyzed data from 100,000 participants and found that common emulsifiers were associated with a 3-15% increased risk of type 2 diabetes. Among them, for every 100mg/d increase in carrageenan and total carrageenan intake, the risk increased by 3%.

However, the research team also pointed out that the study has certain limitations. At this stage, it is only a preliminary exploration of the relationship between emulsifiers and type 2 diabetes, and further investigation is needed to determine the causal relationship. However, this finding indicates that the increased intake of food additive emulsifiers may be a potential new risk factor for type 2 diabetes.

Take carrageenan in moderation

Carrageenan has no nutritional value, and thus there is no recommended dietary intake (RDA) or daily intake (DV). The estimated intake of carrageenan from processed foods in the diet is usually 0-140 milligrams (mg/kg) per kilogram per day, depending on how much processed food is consumed.

In the national standard GB 2760-2014 "National Food Safety Standard - Standard for the Use of Food Additives", carrageenan can be "added in appropriate amounts as needed in production" in all kinds of food. The Joint Expert Committee on Food Additives once conducted a safety assessment of carrageenan and found that it would cause damage to the human body only when 45,000 milligrams were ingested. That is to say, a normal person needs to consume 45 kilograms of jelly within one day. Obviously, this is impossible.

Meanwhile, under normal circumstances, manufacturing enterprises will not increase the usage of carrageenan too much. Because just one percent of carrageenan may cause food to take on a jelly-like form. Therefore, situations such as "long-term and excessive consumption" or "taking in excessive amounts" basically do not exist in reality.

Carrageenan, as a food additive, has a relatively minor direct impact on diabetic patients. However, due to its potential to cause intestinal discomfort or minor inflammatory responses, it is recommended that diabetic patients consume it in moderation and avoid excessive reliance on processed foods containing carrageenan.

It is recommended that diabetic patients pay attention to the balance of their overall diet and give priority to choosing natural and less processed foods to help better manage their blood sugar levels. If you have specific health concerns, it is best to consult the advice of a nutritionist or a doctor.

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