Review of harmful gastrointestinal effects of carrageenan in animal experiments.

@article{Tobacman2001ReviewOH,
  title={Review of harmful gastrointestinal effects of carrageenan in animal experiments.},
  author={J. Tobacman},
  journal={Environmental Health Perspectives},
  year={2001},
  volume={109},
  pages={983 - 994}
}
  • J. Tobacman
  • Published 2001
  • Biology, Medicine
  • Environmental Health Perspectives
In this article I review the association between exposure to carrageenan and the occurrence of colonic ulcerations and gastrointestinal neoplasms in animal models. Although the International Agency for Research on Cancer in 1982 identified sufficient evidence for the carcinogenicity of degraded carrageenan in animals to regard it as posing a carcinogenic risk to humans, carrageenan is still used widely as a thickener, stabilizer, and texturizer in a variety of processed foods prevalent in the… Expand
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The results corroborate previous studies demonstrating harmful gastrointestinal effect of carrageenan and shed new light into the mechanism by which carrageENan induces colitis in experimental animals. Expand
Food additive carrageenan: Part I: A critical review of carrageenan in vitro studies, potential pitfalls, and implications for human health and safety
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  • Biology, Medicine
  • Critical reviews in toxicology
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There has not been a comprehensive review of the CGN in vitro literature, which has reported a wide range of biochemical effects related to this compound, so an extensive effort has been made to evaluate as much of this literature as possible. Expand
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As CGN cannot be hydrolyzed to PGN in vivo, concerns over the use of CGN as a food additive are unfounded, particularly since current studies support the lack of oncogenic and tumorigenic activity of C GN in humans. Expand
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Its harmful effects in animals are almost certainly associated with its degradation during passage through the gastrointestinal tract, and there is a need for extreme caution in the use of carrageenan or carragean-like products as food additives in the authors' diet, and particularly in slimming recipes. Expand
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