Children With Celiac Disease Consume Specific Food Additives More Frequently Compared to Children Without Celiac Disease.

Abstract

Gluten-free foods often contain food additives to improve palatability, but the long-term effects on the human gastrointestinal tract are not well known. This study aimed to quantify frequency of food additive exposure in children with and without celiac disease (CD). Children with and without CD were enrolled and demographic data and three-day diet records were obtained. Foods were classified as gluten-free products (GFP) and "processed food", and were evaluated for presence of select food additives: polysorbate 80, carboxymethylcellulose, xanthan gum, guar gum, soy lecithin, titanium dioxide, carrageenan, maltodextrin, and aluminosilicates. The frequency of exposure was described. Twenty-eight participants were included in final analysis. Children with CD had a higher number of daily exposures to xanthan gum (5.3±3.1 vs 2.3±2.4; p=0.009), but similar exposures to the other additives. GFP contributed 29% of total calories in the GF diet. Both groups had similar intake of processed foods. Comparing GFP and gluten-containing processed foods, 68% vs. 25% contained at least one food additive of interest (p<0.0001); in the celiac group, those with higher consumption of GFP tended to have a higher frequency of exposure to food additives (p=0.09). A gluten-free diet and consumption of GFP may contribute to differences in food additive intake; quantifying food additive exposures and their effect on humans requires further study.