{"id":18718,"date":"2024-01-16T12:57:54","date_gmt":"2024-01-16T17:57:54","guid":{"rendered":"https:\/\/foodmedcenter.org\/?p=18718"},"modified":"2024-01-16T18:31:47","modified_gmt":"2024-01-16T23:31:47","slug":"ultra-processed-foods-carboxymethylcellulose-consumption-study-spotlight-take-away-with-chef-dr-mike","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_mx\/ultra-processed-foods-carboxymethylcellulose-consumption-study-spotlight-take-away-with-chef-dr-mike\/","title":{"rendered":"Ultra-Processed Foods, Carboxymethylcellulose Consumption Study Spotlight Take-Away with Chef Dr. Mike"},"content":{"rendered":"\t\t
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Human Intestinal Microbiome Determines Individualized Inflammatory Response to\u00a0Dietary Emulsifier Carboxymethylcellulose Consumption<\/span><\/b><\/p>\n

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\u201cI lurched away from the table after a few hours feeling like Elvis in Vegas – fat, drugged, and completely out of it.\u201d<\/em><\/p>\n

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~Anthony Bourdain<\/em><\/p>\n

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Studies continue to demonstrate that once perceived as harmless, the constituents of many ultra-processed foods can have a profoundly negative impact on human health. The increased consumption of ultra-processed foods parallels the increasing rise in chronic immune-mediated inflammatory diseases.[1]<\/a> A particularly egregious class of additives are the commonly used dietary emulsifiers such as carboxymethylcellulose (CMC).<\/p>\n

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CMC is also frequently used as a thickener and stabilizer. It can be found in a wide variety of common comestibles such as bread, cakes, and pastries; dairy products like ice cream, sauces, salad dressings, and gravies; beverages including certain types of fruit juices and flavored drinks; processed meats like sausages and lunch meats; gluten-free products in which it is used to mimic the structural properties of gluten in traditional baked goods; and convenience foods such as instant noodles, soups, and ready-to-eat meals.<\/p>\n

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CMC is not a natural product. It is produced from the waste products of cotton and wood manufacture, particularly from woodchips. However, because CMC is derived from cellulose, a plant fiber, current labeling laws allow manufacturers to count the inclusion of CMC as an \u201cadded fiber\u201d on the label. Despite a lack of extensive safety testing, CMC was approved in the 1960s for use in foods based on the GRAS (generally regarded as safe) legislation originally developed in the 1950s.<\/p>\n

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Recent studies have shown that the mechanism involved in CMC-mediated chronic inflammation involves pro-inflammatory alteration of the gut microbiome[2]<\/a>. In other words, eating ultra-processed foods (UPFs) that contain CMC acts (at least via one pathway) by altering the bacteria in the gut to those that are associated with developing chronic inflammatory diseases like Crohn\u2019s Disease, and ulcerative colitis.\u00a0 However, those same studies have also shown a very heterogeneous response among participants; not everyone is affected with equal risk and effect.<\/p>\n

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Utilizing the deleterious gut response of those individuals sensitive to CMC ingestion, as well as those who exhibited little change in their microbiome following CMC consumption, researchers were able to dig deeper into identifying what makes one person vulnerable and another immune to the effects of such additives as CMC.<\/p>\n

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The Study:<\/a><\/p>\n

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