The European Food Safety Agency (EFSA) is not clear that the additive E551 (silicon dioxide) is safe for health. The agency warns that this additive may contain nanoparticles whose effect on the body is unknown.

May contain unsafe nanoparticles

Silicon dioxide, which is obtained from quartz in rocks and sand, is also known as synthetic amorphous silicon. It is used as food additive in different forms: fumed silica and hydrated silica (including silica gel).

It is generally considered that the body barely absorbs silicon dioxide and that makes it harmless, but residues of materials that contain it have been detected in some tissues.

Although the researchers admit that there is no evidence that the use of E551 can be harmful in the quantities used, they point out that data is missing to confirm its safety and asks that the regulations be clarified and that toxicological tests be carried out.

Remember that some of the toxicity studies were carried out in the sixties and seventies of the last century, with analysis methods that did not allow us to determine whether the content of silicon or silicon dioxide was being measured, nor if it came from the food additive E551, if it was naturally present or if it corresponded to other sources.

Furthermore, the additive is composed of agglomerates of primary nanoparticles larger than 100 nm. However, depending on the material used to obtain it and the process used to manufacture the additive «it cannot be completely ruled out,» the agency points out, «that some of these agglomerates have dimensions less than 100 nm«, the limit above which the labeling should indicate that a product contains nanoparticles.

As a food additive, silicon dioxide It is used as an anti-caking agent and to absorb moisture in powdered and crushed products.

Among the foods in which it can be found There are: spices, garlic powder, instant soups, grated cheeses, fried foods, chewing gum, sushi rice… It is also common to add it to supplements, to prevent the different ingredients from sticking together.

The problem of knowing whether or not a product has nanoparticles

The lack of certainty about the effects that nanoparticles could have on our health has led to the imposition of obligation to inform about its presence on the labeling of products that contain or could contain them.

Recently, given the controversy generated by several food scandals, the French government analyzed thousands of products to review different aspects related to food safety. One of the aspects he noticed was the presence of nanoparticles in commonly used products and whether that presence was reflected in the labeling.

Of the 40 cosmetic products analyzed, nanoparticles smaller than 100 nm were detected in 87% of the samples. Regarding food products, which included bakery products, decorations for pastries and spices, Nanoparticles were detected in 39% of the 74 foods analyzed.

However, that presence it was barely reflected on the labelsso consumers were using or consuming them without the possibility of knowing that they could contain nanoparticles.