Abstract
Carrageenan has been used in the laboratory for decades because it reliably causes inflammation. Coincident with its use in the laboratory, carrageenan has been used in an ever-increasing list of processed foods, as well as in infant formula, pharmaceuticals, cosmetics, toothpaste, room air deodorizers, and other products. The biological reactivity of carrageenan makes it a useful substance to improve the texture and solubility of ingredients in processed foods. Individuals may consume several grams of carrageenan on a daily basis. However, the potential contribution of carrageenan exposure to chronic human diseases, due to its activation of immune responses and its potent inflammatory properties, must be recognized.
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