本范围审查概述了报告食品添加剂角叉菜胶(CGN)(E407)/加工的Eucheuma海藻(PES)(E407a)和羧甲基纤维素(CMC)(E466)对肠道的不利影响的出版物。它包括来自人类的证据,实验哺乳动物和体外研究出版物,和其他证据。Medline数据库,Embase,Scopus,WebofScience核心合集,在没有时间限制的情况下搜索了Cochrane系统评论数据库和Epidemonikos,除了灰色文学。根据预定义的标准筛选检索的出版物。从两次文献检索中,筛选了2572条记录,其中包括224条记录,以及来自灰色文献的38条记录,总共制作了262种包含出版物,196在CGN上,101在CMC上。这些出版物在Eppi-Reviewer中进行了编码和分析,并在交互式地图中显示了数据缺口。对于CGN,五,69和33个关于人类的研究出版物,实验哺乳动物和体外实验被发现,进一步分离为降解或天然(非降解)CGN。对于CMC,三个人类,获得了20种动物和14种体外研究出版物。研究最多的肠道不良反应是两种添加剂的炎症,肠道微生物组,包括发酵,肠通透性,癌症和代谢作用,和CGN的免疫效果。进一步的研究应该集中在本地CGN,在形式和分子量用作食品添加剂。对于这两种添加剂,具有足够功率和真实饮食中单一添加剂暴露水平的随机对照试验,在所有年龄段的人中表演,包括潜在的弱势群体,是需要的。
This scoping
review provides an overview of publications reporting adverse effects on the intestines of the food additives carrageenan (CGN) (E 407)/processed Eucheuma seaweed (PES) (E 407a) and carboxymethylcellulose (CMC) (E 466). It includes evidence from human, experimental mammal and in vitro research publications, and other evidence. The databases Medline, Embase, Scopus, Web of Science Core Collection, Cochrane Database of Systematic Reviews and Epistemonikos were searched without time limits, in addition to grey literature. The publications retrieved were screened against predefined criteria. From two literature searches, 2572 records were screened, of which 224 records were included, as well as 38 records from grey literature, making a total of 262 included publications, 196 on CGN and 101 on CMC. These publications were coded and analyzed in Eppi-Reviewer and data gaps presented in interactive maps. For CGN, five, 69 and 33 research publications on humans, experimental mammals and in vitro experiments were found, further separated as degraded or native (non-degraded) CGN. For CMC, three human, 20 animal and 14 in vitro research publications were obtained. The most studied adverse effects on the intestines were for both additives inflammation, the gut microbiome, including fermentation, intestinal permeability, and cancer and metabolic effects, and immune effects for CGN. Further studies should focus on native CGN, in the form and molecular weight used as food additive. For both additives, randomized controlled trials of sufficient power and with realistic dietary exposure levels of single additives, performed in persons of all ages, including potentially vulnerable groups, are needed.