The additive E551, present in thousands of references (2,600), promotes gluten intolerance. It is present, for example, in instant soups, baby cereal preparations or even powdered foods such as cocoa.
In mice, within three months of exposure, gluten intolerance appeared. Studies continue in humans and, in any case, researchers invite health authorities to look into this additive and its potential dangers for health. The National Research Institute for Agriculture, Food and the Environment (INRAE) warns of a new product, E551.