This flexibility comes from the mineral silica, and is found in high quantities in horsetail. This common reed looks a bit like a green bottle brush with brown stripes, and it bends and sways in the wind. Equisetum is the genus of reedy plants that line the edges of marshes, swamps and ditches, and are quite common everywhere, particularly in northern North America. Re‐evaluation of silicon dioxide (E 551) as a food additive.You’re probably more familiar with horsetail than you think. Evaluation of the toxicity of food additive silica nanoparticles on gastrointestinal cells. Part 172 - Food additives permitted for direct addition to food for human consumption.You can learn more about how we ensure our content is accurate and current by reading our editorial policy. We link primary sources - including studies, scientific references, and statistics - within each article and also list them in the resources section at the bottom of our articles. Medical News Today has strict sourcing guidelines and draws only from peer-reviewed studies, academic research institutions, and medical journals and associations. The EFSA note that even after administering very high doses of up to 9,000 milligrams of silica per kilogram of body weight, no adverse effects appeared. Silica has a very low risk for toxicity when taken orally. The long-term exposure to silica may also affect the kidney and increase the risk of autoimmune diseases. chronic obstructive pulmonary disease, or COPD.silicosis, a progressive, irreversible lung disease.Long term inhalation of silica dust may lead to issues in the lungs, including: This situation is most common in people who work in quarries or factories that process silica. However, research surrounding the risks of silica tends to focus on silica dust that people inhale, as that is where the health risks are highest.Īs the ATSDR state, it is inhaling silica dust over long periods that can be serious.

Share on Pinterest Inhalation of silica dust can increase the risk of respiratory conditions.Īdverse effects are possible with silica. So, the researchers in the above study want stricter guidelines when manufacturers use silicon dioxide as a food additive.

So, while silica particles that are above the nano size are safe and probably have no risk of being toxic for humans, there is not enough research to say the same about nanoparticles. However, it is hard to differentiate between nano and non-nano silica, and many manufacturers are not clearly stating that there are nanoparticles in their products. While most people think standard silicon dioxide is generally safe, the EFSA have expressed concerns about using silica nanoparticles in food, as there are no long-term safety studies. The researchers concluded that there is a low risk of using silica nanoparticles as a food additive, but they still called for more long-term research. The study indicated that the silica nanoparticles had a low potential to cross the gastrointestinal tract when a person eats them. Research appearing in the Journal of Applied Toxicology investigated the effect of silica nanoparticles as food additives. The concern is that these tiny particles could reach different areas of the body and even get into the cells themselves. These include nanoparticles, which are silica particles that are much smaller than most of the particles that occur in nature. Some researchers have called for further investigation into the types of silica that find their way into food products. Side effects and risks of silicon dioxide The FDA regulations allow manufacturers to include silicon dioxide as a food additive if they only use the smallest amount they need, and the amount does not exceed 2% of the weight of the food. The Food and Drug Administration (FDA) in the United States also regulate how companies use silica in food. The silica found as a food additive is not the same grade of silica that producers use to make cement, for instance.

People should also note that there are different grades of silica. In animal models, researchers noted no accumulation of silicon after the animals repeatedly ate silica. Many studies suggest that there is no cause for concern when people are consuming silicon dioxide in normal doses, such as the small amounts that manufacturers put in food products to prevent caking.Ī review by the European Food Safety Authority (EFSA) goes over the results of studies on silica as a food additive. While the name may seem unfamiliar, silicon dioxide is a natural compound. Many food additives tend to raise concerns from people who want to be aware of what they are eating, and silicon dioxide is no different.

Silica in vitamins