本文适合进阶补剂爱好者
内容标签:卡拉胶
原著:研究员 3·H
科学审查:朱倩妮 译稿:华珏琴
责编:过凌洋 内容校对:过红兴
什么是卡拉胶?
卡拉胶是从红藻中提取的一种多糖。它通常用作加工食品中的增稠剂、乳化剂和稳定剂。它能够为乳制品和植物产品(如蛋白质奶昔)创造柔滑的口感,因此成为制造商的热门选择。
卡拉胶在制造过程中的使用成本也非常低,这就是为什么它成为在开市客 (Costco) 和沃尔玛 (Walmart) 等商店中批量生产产品的首选,对于普通消费者来说,质地和稠度几乎与相关企业的高利润一样重要。
然而,卡拉胶可能会对肠道健康产生负面影响[2]并增加炎症[3],这对运动员和注重健康的消费者来说弊大于利,因为他们希望通过全面的蛋白质奶昔达到健身目标。
这就是为什么像TIERONE®竞赛运动营养这样的顶级品牌会投入时间和金钱来创造更好的选择,不使用卡拉胶等添加剂,因为这些添加剂会对您的健康产生负面影响。
卡拉胶的促炎机制
卡拉胶最令人担忧的一个方面是它会引起炎症,特别是对于运动员和任何试图增强肌肉、保持关节和肠道健康的人来说。 [3]
多年来,卡拉胶一直用于动物研究以引发炎症,使研究人员能够测试抗炎药物。这一过程被称为卡拉胶诱发的卡拉水肿,已有充分的记录,凸显了该化合物促进体内炎症的潜力。[3]
卡拉胶通过刺激缓激肽和组胺等促炎剂的产生来影响炎症,这些促炎剂与肿胀和疼痛密切相关。[4,5]
更令人担忧的是,这种炎症并不局限于短期接触。长期食用卡拉胶胶现在与慢性炎症和影响肠道健康的疾病有关,例如肠漏症,肠道屏障受损,毒素和细菌由此进入血液。[6]
卡拉胶在炎症性肠病 (IBD) 中的机制
卡拉胶和过敏反应
蛋白粉中常见的其他有害添加剂
人工甜味剂
麦芽糊精
麦芽糊精是 Muscle Milk、GHOST品牌中 的增稠剂和填充剂。它通常由转基因玉米制成。
研究表明,麦芽糊精会导致血糖飙升,增加肠道中有害细菌的数量,并增加肠易激综合征 (IBS) 的症状。[24,25]这些影响使其对您的消化系统和整体健康来说不是选择。
重金属
研究表明,市场上的许多蛋白粉和即饮蛋白奶昔含有微量的重金属,如铅、BPA、汞、镉和砷。
清洁标签项目于 2018 年进行了一项研究,筛查了当时市场上最畅销的 134 种蛋白粉。他们发现,其中许多蛋白粉含有上述微量重金属,包括他们分析的 75% 的植物蛋白粉。[26]
《消费者报告》的另一项研究分析了“肌肉牛奶”,发现它含有微量的铅、砷和镉。特别是,“肌肉牛奶”中的铅含量高于美国药典 (USP) 为健康和安全建议的水平,美国药典是联邦政府认可的为健康产品制定自愿标准的机构。[27]
饮食中摄入过多重金属可能会产生毒性或危险。它会降低能量水平,损害大脑、肝脏、肺、肾脏和其他重要的内脏器官。[28]
参考文献:
Food Standards Agency. “Approved additives and E numbers”. Updated 23 Jan. 2024. https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers#h_6:~:text=Agar-,E407,-Carrageenan Ahuja, Amisha, et al. “Role of Nutrition in Gastroesophageal Reflux, Irritable Bowel Syndrome, Celiac Disease, and Inflammatory Bowel Disease.” Gastro Hep Advances, vol. 2, no. 6, 1 Jan. 2023, pp. 860–872, doi:10.1016/j.gastha.2023.06.010. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11307716/ Morris, Christopher J. “Carrageenan-Induced Paw Edema in the Rat and Mouse.” Inflammation Protocols, pp. 115–122, doi:10.1385/1-59259-374-7:115. https://link.springer.com/protocol/10.1385/1-59259-374-7:115 Denys Pogozhykh, et al. “Experimental Evaluation of Food-Grade Semi-Refined Carrageenan Toxicity.” International Journal of Molecular Sciences (Online), vol. 22, no. 20, 16 Oct. 2021, pp. 11178–11178, doi:10.3390/ijms222011178. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8539956/ Al-Haboubi, Hussain A. “Re-Appraisal of the Role of Histamine in Carrageenan-Induced Paw Oedema.” Science Direct, 25 Mar. 1983, https://www.sciencedirect.com/science/article/abs/pii/0014299983900031 Borsani, Barbara, et al. “The Role of Carrageenan in Inflammatory Bowel Diseases and Allergic Reactions: Where Do We Stand?” Nutrients, vol. 13, no. 10, 27 Sept. 2021, p. 3402, doi:10.3390/nu13103402. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8539934/ Coates, Matthew, et al. “Abdominal Pain in Inflammatory Bowel Disease: An Evidence-Based, Multi-Disciplinary Review.” Crohn’s & Colitis 360, vol. 5, no. 4, 26 Sept. 2023, doi:10.1093/crocol/otad055. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10588456/ Hyun, Min Kyung, et al. “Association between Digestive Symptoms and Sleep Disturbance: A Cross-Sectional Community-Based Study.” BMC Gastroenterology, vol. 19, no. 1, 19 Feb. 2019, https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6381712/ McDowell, Christopher, et al. “Inflammatory Bowel Disease (IBD).” PubMed, StatPearls Publishing, 4 Aug. 2023, https://www.ncbi.nlm.nih.gov/books/NBK470312/ Kirchhoff, C. “Carrageenan Inflammation Increases Bradykinin Sensitivity of Rat Cutaneous Nociceptors.” Science Direct, 26 Mar. 1990, doi:10.1016/0304-3940(90)90369-K. https://www.sciencedirect.com/science/article/abs/pii/030439409090369K Eskin, Michael. “Locust Bean Gum.” Science Direct, 1993, https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/locust-bean-gum Jiang, Kangjia, et al. “Structural Characteristics of Locust Bean Gum Hydrolysate and Its Alleviating Effect on Dextran Sulfate Sodium-Induced Colitis.” Frontiers in Microbiology, vol. 13, 10 Aug. 2022, doi:10.3389/fmicb.2022.985725. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9399726/ Ho Do, Moon . “Gellan Gum Prevents Non-Alcoholic Fatty Liver Disease by Modulating the Gut Microbiota and Metabolites.” Science Direct, 30 Jan. 2023, doi:10.1016/j.foodchem.2022.134038. https://www.sciencedirect.com/science/article/pii/S0308814622020003 Younes, Maged, et al. “Re‐Evaluation of Gellan Gum (E 418) as Food Additive.” EFSA Journal, vol. 16, no. 6, June 2018, doi:10.2903/j.efsa.2018.5296. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2018.5296 Anderson, D. M. W., et al. “The Dietary Effects of Gellan Gum in Humans.” Food Additives and Contaminants, vol. 5, no. 3, July 1988, pp. 237–249, doi:10.1080/02652038809373701. https://pubmed.ncbi.nlm.nih.gov/3294053/ SHIMIZU, Jun, et al. “Curdlan and Gellan Gum, Bacterial Gel-Forming Polysaccharides, Exhibit Different Effects on Lipid Metabolism, Cecal Fermentation and Fecal Bile Acid Excretion in Rats.” Journal of Nutritional Science and Vitaminology, vol. 45, no. 3, 1999, pp. 251–262, doi:10.3177/jnsv.45.251. https://pubmed.ncbi.nlm.nih.gov/10524345/ Hanawa, Yoshinori, et al. “Acesulfame Potassium Induces Dysbiosis and Intestinal Injury with Enhanced Lymphocyte Migration to Intestinal Mucosa.” Journal of Gastroenterology and Hepatology, 8 Aug. 2021, doi:10.1111/jgh.15654. https://onlinelibrary.wiley.com/doi/abs/10.1111/jgh.15654 Zhai, Zhaodong. “Acesulfame Potassium Triggers Inflammatory Bowel Disease via the Inhibition of Focal Adhesion Pathway.” Science Direct, 5 Sept. 2024, doi:10.1016/j.jhazmat.2024.134901. https://www.sciencedirect.com/science/article/pii/S0304389424014808 Bian, Xiaoming, et al. “Gut Microbiome Response to Sucralose and Its Potential Role in Inducing Liver Inflammation in Mice.” Frontiers in Physiology, vol. 8, 24 July 2017, doi:10.3389/fphys.2017.00487. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5522834/ José Alfredo Aguayo-Guerrero, et al. “Sucralose: From Sweet Success to Metabolic Controversies—Unraveling the Global Health Implications of a Pervasive Non-Caloric Artificial Sweetener.” Life, vol. 14, no. 3, 29 Feb. 2024, pp. 323–323, doi:10.3390/life14030323. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10971371/ World Health Organization. “WHO Advises Not to Use Non-Sugar Sweeteners for Weight Control in Newly Released Guideline.” www.who.int, 15 May 2023, https://www.who.int/news/item/15-05-2023-who-advises-not-to-use-non-sugar-sweeteners-for-weight-control-in-newly-released-guideline Mathur, Kushagra, et al. “Effect of Artificial Sweeteners on Insulin Resistance among Type-2 Diabetes Mellitus Patients.” Journal of Family Medicine and Primary Care, vol. 9, no. 1, 28 Jan. 2020, pp. 69–71, doi:10.4103/jfmpc.jfmpc_329_19. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7014832/ Debras, Charlotte, et al. “Artificial Sweeteners and Risk of Cardiovascular Diseases: Results from the Prospective NutriNet-Santé Cohort.” BMJ, vol. 378, no. 8351, 7 Sept. 2022, p. e071204, doi:10.1136/bmj-2022-071204. https://www.bmj.com/content/378/bmj-2022-071204 Sae iab, Thanyathorn, and Robin Dando. “Satiety, Taste and the Cephalic Phase: A Crossover Designed Pilot Study into Taste and Glucose Response.” Foods, vol. 9, no. 11, 30 Oct. 2020, p. 1578, doi:10.3390/foods9111578. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7693382/ Arnold, Amanda R., and Benoit Chassaing. “Maltodextrin, Modern Stressor of the Intestinal Environment.” Cellular and Molecular Gastroenterology and Hepatology, vol. 7, no. 2, 2019, pp. 475–476, doi:10.1016/j.jcmgh.2018.09.014. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6409436/ “Protein Powder White Paper.” Clean Label Project, 12 June 2018, https://web.archive.org/web/20200103082256/https://www.cleanlabelproject.org/protein-powder-raw-data/ “Health Risks of Protein Drinks – Consumer Reports.” Consumerreports.org, 2013, https://web.archive.org/web/20230627003405/https://www.consumerreports.org/cro/2012/04/protein-drinks/index.htm Jaishankar, Monisha, et al. “Toxicity, Mechanism and Health Effects of Some Heavy Metals.” Interdisciplinary Toxicology, vol. 7, no. 2, 1 June 2014, pp. 60–72, doi:10.2478/intox-2014-0009. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4427717/
转载须知
标注‘原创’仅代表原创编译,本平台不主张对原文的版权。本平台转载仅仅是出于学术交流和传播信息的需要,并不意味着代表本平台观点或证实其内容的真实性;转载文章版权归原作者所有,作者如果不希望被转载或有侵权行为,请联系本平台删除。