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Synthetic surfactant food additives can cause intestinal barrier dysfunction.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Csáki, Katalin F.
Description	Country affiliation: Hungary Author Affiliation: Csáki KF ( Laboratory of Colloid and Supramolecular Systems, Institute of Chemistry, Eötvös Loránd University, P.O. Box 32, 1518 Budapest 112, Hungary. fcsk@chem.elte.hu)
Abstract	In addition to genetic factors and antigen exposure, intestinal barrier dysfunction plays a key role in the pathogenesis of numerous allergic and autoimmune diseases. The hypothesis of this article is that synthetic surfactant food additives (also called emulsifiers) - which are applied in relatively high concentrations in even the most frequently consumed foods -cause increased intestinal permeability, hence they can play a significant role in the increasing incidence of numerous allergic and autoimmune diseases. In many cases the surfactants added to foods are exactly the same as the ones used in pharmaceutics as absorption enhancers. Numerous synthetic surfactant food additives have been shown to increase the intestinal permeability through paracellular and/or transcellular mechanisms and some of them were also shown to inhibit P-glycoprotein. Additionally, based on the general characteristics of surfactants it can be predicted that they decrease the hydrophobicity of the mucus layer, which has also been shown to associate with increased intestinal permeability.
File Format	HTM / HTML
ISSN	03069877
Issue Number	5
Volume Number	76
e-ISSN	15322777
Journal	Medical Hypotheses
Language	English
Publisher	Elsevier
Publisher Date	2011-05-01
Publisher Place	United States
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Medical theory Intestinal Mucosa Pathology Surface-active Agents Chemistry Absorption Autoimmune Diseases Metabolism Diglycerides Epithelial Cells Cytology Fatty Acids Genetic Predisposition To Disease Humans Models, Biological Monoglycerides P-glycoproteins Permeability Sucrose Tight Junctions Journal Article
Content Type	Text
Resource Type	Article
Subject	Medicine

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