Food Additive Emulsifiers and Their Impact on Gut Microbiome, Permeability, and Inflammation: Mechanistic Insights in Inflammatory Bowel Disease. (18th December 2020)

• Record Type: Journal Article
• Authors: Bancil, Aaron S; Sandall, Alicia M; Rossi, Megan; Chassaing, Benoit; Lindsay, James O; Whelan, Kevin
• Is Part Of: Journal of Crohn's and colitis. Volume 15:Number 6(2021)
• Page Start: 1068
• Page End: 1079
• Publication Date: 2020-12-18
• Subjects: Emulsifiers -- inflammation -- colitis; Inflammatory bowel diseases -- Periodicals; 616.344005
• DOI: 10.1093/ecco-jcc/jjaa254
• Languages: English
• ISSNs: 1873-9946

Abstract

Abstract: The global burden of inflammatory bowel disease [IBD] has increased over the 21st century. Despite multiple studies investigating the pathogenesis of IBD, the causative mechanisms pertaining to its increased prevalence remain unclear. There is growing evidence that aspects of a 'Western diet' increase the risk of developing IBD. More recently, evidence implicating dietary emulsifiers has accumulated, with ecological studies showing a positive correlation between inflammatory bowel disease and emulsifier consumption. Further to these, cell and animal studies have demonstrated plausible mechanisms by which dietary emulsifiers may contribute to IBD pathogenesis through mechanisms including: promotion of pro-inflammatory intestinal microbiota; disruption of mucus architecture; increased intestinal permeability; activation of inflammatory pathways; and disruption of the cell cycle. This review critically analyses the current evidence for these mechanisms that may be of pathological relevance to IBD, evaluates recent dietary trials, acknowledges the challenges of dietary intervention studies, and gives an overview of ongoing and future clinical trials in this important area.