Carrageenan

Carrageenan (E407) is a polysaccharide from red seaweed used to thicken and stabilize foods. In fast food, it helps keep shakes, soft-serve mixes, sauces, and some plant-based dairy products creamy and uniform. Major regulators permit food-grade carrageenan, with EFSA setting a temporary ADI of 0–75 mg/kg bw/day. In 2024, a large prospective cohort reported an association between higher carrageenan intake and increased breast cancer risk; participants’ intakes were below the ADI, but the signal warrants caution. The EU prohibits carrageenan in infant formula as a precaution.

Aliases / Common Names: Carrageenin; Irish moss extract; Chondrus extract; E407 (carrageenan); E407a (processed Eucheuma seaweed). Regulatory Status & Exposure: FDA permits carrageenan as a direct food additive under 21 CFR §172.620 for stabilizing/thickening uses. EFSA’s 2018 re-evaluation established a temporary group ADI of 0–75 mg/kg bw/day for E407/E407a, citing data gaps to be addressed. JECFA concluded use in infant formula up to 1000 mg/L is “not of concern”. The EU prohibits carrageenan in infant formula (Reg. 2016/127) on precautionary grounds, though it is allowed in many other foods. In the 2024 cohort, no participants exceeded the carrageenan ADI. Technical Evidence: Carrageenan functions as a sulfated galactan that binds water and proteins, improving texture. Debate centers on gastrointestinal irritation and inflammation at high exposures or under specific conditions; food-grade carrageenan is distinct from degraded carrageenan (poligeenan), which is not permitted in food. The 2024 NutriNet-Santé cohort observed higher breast cancer risk with higher carrageenan intake (HR 1.28), while acknowledging observational limitations and potential exposure misclassification; authors called for replication and mechanistic follow-up. EFSA judged carcinogenicity/genotoxicity concerns for food-grade carrageenan to be low but set a temporary ADI pending more data. Fast-Food Context: Carrageenan is used at levels needed for its technical effect (GMP) to stabilize milkshakes/soft-serve, keep particulates suspended in chocolate/strawberry drinks, and improve body in sauces and some processed items. It is typically one component among several gums/emulsifiers in formulations. Sensitive Populations / Notes: Infants (EU prohibition in formula). Individuals with inflammatory bowel conditions may wish to avoid carrageenan due to potential GI sensitivity, though major authorities still permit it in general foods.

We assign the high tier using published research, regulatory guidance, and PRūF’s additive taxonomy. Restaurant usage is derived from public ingredient disclosures and mapped to menu items where this additive appears.