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. 2024 May;132(5):54003.
doi: 10.1289/EHP14923. Epub 2024 May 30.

Nanosized Additives: Silicon Dioxide's Potential Role in Development of Food Sensitivities in Mice

Silke Schmidt

Nanosized Additives: Silicon Dioxide's Potential Role in Development of Food Sensitivities in Mice

Silke Schmidt. Environ Health Perspect. 2024 May.

Abstract

The anticaking agent, used in a wide variety of powdered food products, interfered with immune tolerance of ovalbumin, a model antigen; and it worsened gut inflammation in a mouse model of celiac disease.

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Figures

A micrograph of a curved, colorful object on a black background shows closely spaced finger-like shapes extending from one side.
Graphical abstract
A micrograph of a curved, colorful object on a black background shows closely spaced finger-like shapes extending from one side
The new study implicates chronic exposure to a common nanosized food additive in risk of developing food sensitivities or celiac disease, which can lead to damage of the small intestine’s villi (shown here outlined in bright red). Image: Courtesy Mark Ellisman and Tom Deerinck, National Center for Microscopy and Imaging Research.
See this image and copyright information in PMC

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