[{"data":1,"prerenderedAt":62},["ShallowReactive",2],{"additive-detail:e412":3},{"articlePublished":4,"id":5,"code":6,"name":7,"slug":8,"type":9,"rating":10,"summary":11,"typeDescription":12,"risks":13,"bibliography":58,"hasDetail":4},true,"487cdc07-303b-41f0-ac6b-9dbf4de70c9c","E412","Gomme de guar","e412","Agent de texture",2,"La gomme de guar (E412) épaissit et stabilise de nombreuses matrices alimentaires. L'EFSA (2017) ne relève pas de préoccupation sanitaire pour la population générale aux usages déclarés ; un inconfort digestif reste possible à forte dose. Des données NutriNet-Santé sur certains émulsifiants alimentaires associent une exposition élevée à un risque de cancer, et des modèles animaux sur d'autres émulsifiants montrent des effets sur le microbiote, sans que cela invalide à lui seul l'avis réglementaire sur la gomme de guar.","Épaississant végétal issu de la graine de Cyamopsis tetragonoloba (gomme de guar).",[14,28,43],{"risk":15,"explanation":19,"sources":20},{"slug":16,"label":17,"icon":18},"inflammation-digestive","Inflammation digestive","gastroenterology","Fermentée par le microbiote, la gomme de guar peut provoquer ballonnements ou flatulences chez les personnes sensibles, surtout à doses élevées. L'EFSA ne considère pas cet effet comme adverse aux expositions estimées.",[21],{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},"b4120001-0001-4001-8001-000000000001","Re-evaluation of guar gum (E 412) as a food additive","EFSA Journal","EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)","2017-02-24","https:\u002F\u002Fdoi.org\u002F10.2903\u002Fj.efsa.2017.4669",{"risk":29,"explanation":33,"sources":34},{"slug":30,"label":31,"icon":32},"cancer-suspecte","Cancérogène suspecté","oncology","Dans NutriNet-Santé (2024), certains émulsifiants alimentaires ont été associés à un risque accru de cancer. La gomme de guar s'inscrit dans la famille des additifs de texture ; la force du lien causal propre à l'E412 reste à préciser.",[35,42],{"id":36,"title":37,"publisher":38,"authors":39,"publishedOn":40,"url":41},"b4120001-0001-4001-8001-000000000002","Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort","PLoS Medicine","Sellem L., Srour B., Javaux G., Chazelas E., et al.","2024-02-01","https:\u002F\u002Fdoi.org\u002F10.1371\u002Fjournal.pmed.1004338",{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},{"risk":44,"explanation":48,"sources":49},{"slug":45,"label":46,"icon":47},"microbiote","Perturbation du microbiote","biotech","Des travaux expérimentaux sur des émulsifiants alimentaires (ex. Chassaing et al., 2015, principalement CMC et P80) montrent qu'ils peuvent altérer le microbiote et favoriser colite ou syndrome métabolique chez l'animal. Ces résultats concernent surtout d'autres molécules, mais alimentent la vigilance sur les additifs de texture en général.",[50,51],{"id":36,"title":37,"publisher":38,"authors":39,"publishedOn":40,"url":41},{"id":52,"title":53,"publisher":54,"authors":55,"publishedOn":56,"url":57},"b4120001-0001-4001-8001-000000000003","Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome","Nature","Chassaing B., Koren O., Goodrich J. K., Poole A. C., Srinivasan S., Ley R. E., Gewirtz A. T.","2015-03-05","https:\u002F\u002Fdoi.org\u002F10.1038\u002Fnature14232",[59,60,61],{"id":36,"title":37,"publisher":38,"authors":39,"publishedOn":40,"url":41},{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},{"id":52,"title":53,"publisher":54,"authors":55,"publishedOn":56,"url":57},1789814238588]