Abstract
Carrageenan is a gel-forming polysaccharide obtained by extracting certain species of
red algae. This substance is used in several food groups due to carrageenan's ability to replace fat
and combine easily with milk proteins to increase solubility and improve texture. Although the
FDA (Food and Drug Administration) considers carrageenan safe for consumption, this point is still
subject to intense scrutiny to investigate the potential health risks associated with human consumption.
In view of this, the objective of this review was to address the consumption of carrageenan in
the food and pharmaceutical industries and its possible toxic effects on health. One hundred and
eleven articles were related to the objective of this review. Although carrageenan is widely used for
consumption and several studies describe its beneficial effects, a large number of articles have already
been bringing possible toxic effects that it can generate in the long term.
Graphical Abstract
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