Safety grading ORANGE – SOME CONCERNS
Carrageenan (E407) is a thickener and stabilizer derived from red seaweed. It has been used for centuries in food preparation and is permitted in both the EU and the US. Regulatory authorities such as EFSA and FDA currently recognize it as safe at approved levels. However, carrageenan is controversial because some animal studies and lab research suggest it may cause inflammation, digestive irritation, or ulcer-like changes when consumed in large amounts.
A distinction is often made between “food-grade carrageenan” and “degraded carrageenan” (also known as poligeenan). Food-grade carrageenan is the type legally used in food products, while degraded carrageenan is not permitted due to strong evidence of harmful effects. Still, consumer concerns persist, with some natural health advocates recommending avoidance.
Because of these mixed findings, carrageenan is graded ORANGE – SOME CONCERNS. It is not banned, but ongoing debate makes moderation advisable, especially for individuals with digestive sensitivities.
Should You Avoid Carrageenan?
For most healthy adults, occasional intake of carrageenan in dairy products, plant-based milks, or sauces is unlikely to cause harm. However, people with sensitive digestion, irritable bowel syndrome (IBS), or inflammatory bowel disease (IBD) may wish to limit or avoid it. Since carrageenan has no nutritional benefit, avoiding it does not present a dietary disadvantage.
Common Uses
- Chocolate milk and flavored dairy drinks (for stabilization)
- Plant-based milk alternatives (soy, almond, oat, coconut milk)
- Ice cream, yogurt, and cheese spreads (for smooth texture)
- Processed meats (to retain water and improve texture)
- Toothpaste and cosmetics (as a thickening agent)
Common names / Synonyms
- Irish moss extract
- Chondrus extract
- INS 407
What is it?
Carrageenan is a natural polysaccharide extracted from red edible seaweeds such as Chondrus crispus (commonly called Irish moss). Its main components are sulfated galactose units that form long chains capable of binding water. This gives carrageenan excellent gelling, thickening, and stabilizing properties, making it useful in many food applications.
The production process involves harvesting red seaweed, washing and drying it, then extracting carrageenan with hot water or alkaline solutions. The extract is filtered, concentrated, and dried into powder form for commercial use. Different processing methods yield several carrageenan types (kappa, iota, lambda), each with distinct textural properties ranging from firm gels to creamy thickeners.
Concerns about safety stem from studies showing that degraded carrageenan (poligeenan), which can form under harsh chemical treatment, may cause intestinal damage. However, regulators emphasize that food-grade carrageenan differs chemically from poligeenan and is not considered carcinogenic. Despite this, the debate continues, with some research suggesting low-grade inflammation could occur even with food-grade carrageenan in susceptible individuals.
Where it’s allowed (EU vs US)
Carrageenan is permitted as a food additive in both the European Union and the United States. EFSA re-evaluated it in 2018 and maintained its approval, while the FDA also allows its use in a wide range of food products.
Further reading
Paper/article: The Role of Carrageenan in Inflammatory Bowel Diseases and Allergic Reactions: Where Do We Stand?
8. Conclusions
Carrageenan is widely used as a food additive (E-407) in processed food, and its use has increased in recent year. Despite the wide CGN use as food additive, its safety is still matter of debate.
In vitro and animal studies have suggested the pro-inflammatory effect of several food additives including CGN, but it is not feasible to attribute the same results obtained in in vitro and/or in animal models to humans, although the cell-based model has been shown to possess similar functional mechanisms that exist in vivo.
Furthermore, there is very scant available data on dietary intake of carrageenan and there is lack of evidence about the content of CGN in different dietary patterns and its effects on health.
To fill the gaps, future research should replicate human physiological conditions based on bio-relevant models and investigate the dietary intake of CGN.
Until no data on the safety and the effects of carrageenan are available, a reduction of human exposure to CGN limiting ultra-processed foods is advisable.