Randomized controlled pilot study: effect of carrageenan emulsifier on inflammation and gastrointestinal symptoms in quiescent ulcerative colitis.

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY Food & Nutrition Research Pub Date : 2023-10-30 eCollection Date: 2023-01-01 DOI:10.29219/fnr.v67.9575
Reijo Laatikainen, Markku Lehto, Noora Mäkelä-Salmi, Markku Hillilä, Per-Henrik Groop, Hanne Salmenkari
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Abstract

Background: Animal models have provided some evidence of the pro-inflammatory effects of the commonly used emulsifier carrageenan. However, the effects of food-grade carrageenan among people with ulcerative colitis (UC) are largely unknown.

Methods: A randomized, placebo-controlled cross-over study comparing high molecular carrageenan and oat-based beta-glucan preparation (placebo) among patients (n = 7) with quiescent UC was performed. Primary endpoint was Simple Clinical Colitis Activity Index (SCCAI) at the end of the treatment (7th day). Secondary analyses included biochemical biomarkers of inflammation, intestinal permeability, detoxification of intestinal lipopolysaccharide (LPS), and gastrointestinal symptoms measured by visual analog scale.

Results: There were no statistically significant differences in SCCAI or any biochemical markers between carrageenan and placebo periods, nor were there any significant differences when comparing either period to baseline. Gastrointestinal symptoms were higher during the placebo period; the sum of all symptoms and borborygmi was statistically significantly higher at the end of the placebo period than at the end of the carrageenan period (20.8 ± 18.6 vs. 13.3 ± 16.4; P = 0.031, and 29.7 ± 28.6 vs. 17.9 ± 23.6; P = 0.016).

Conclusions: Our study suggests that at least short-term usage of food-grade carrageenan is safe among people with UC, but given the limitations of the current study, robust human studies are still urgently needed.

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随机对照试验研究:卡拉胶乳化剂对静止期溃疡性结肠炎炎症和胃肠道症状的影响。
背景:动物模型已经为常用乳化剂卡拉胶的促炎作用提供了一些证据。然而,食品级卡拉胶对溃疡性结肠炎(UC)患者的影响在很大程度上是未知的。方法:对静止期UC患者(n=7)进行了一项随机、安慰剂对照的交叉研究,比较了高分子卡拉胶和燕麦基β-葡聚糖制剂(安慰剂)。主要终点是治疗结束时(第7天)的单纯临床结肠炎活动指数(SCCAI)。二次分析包括通过视觉模拟量表测量的炎症、肠道通透性、肠道脂多糖(LPS)解毒和胃肠道症状的生化生物标志物。结果:卡拉胶组和安慰剂组的短链氯化石蜡或任何生化标志物在统计学上没有显著差异,与基线组相比也没有任何显著差异。安慰剂组的胃肠道症状较高;在安慰剂期结束时,所有症状和Borygmi的总和在统计学上显著高于卡拉胶期结束时(20.8±18.6 vs.13.3±16.4;P=0.031,29.7±28.6 vs.17.9±23.6;P=0.016)。结论:我们的研究表明,至少在UC患者中短期使用食品级卡拉胶是安全的,但鉴于目前研究的局限性,仍然迫切需要强有力的人体研究。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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