DATEM, or diacetyl tartaric acid esters of mono- and diglycerides, is a synthetic food emulsifier widely utilized in the baking industry. Its primary function is to stabilize dough, leading to higher loaf volume and a more uniform, fine crumb structure in products like bread, rolls, and biscuits. Because it is derived from substances like glycerol, fatty acids, and tartaric and acetic acids, it is not considered a natural food ingredient. While regulators like the FDA and EFSA have approved it for use under the assumption of good manufacturing practice, research continues to explore its potential health implications.
Potential Side Effects and Health Concerns
Animal Studies on Organ Health
Early animal studies, including one in 2002 on rats, have indicated potential adverse effects from high doses of DATEM. This research noted heart muscle fibrosis and adrenal gland overgrowth in test subjects. Heart fibrosis involves the thickening of heart tissue, while adrenal enlargement could disrupt hormone function. However, the high concentrations used in these studies are significantly greater than typical human dietary intake, leading to debate about their direct relevance.
Impact on Gut Microbiota and Inflammation
A key area of concern involves the potential impact of emulsifiers like DATEM on gut health. Some studies propose that these additives can interfere with the gut's protective mucus layer and alter the balance of gut bacteria, potentially leading to dysbiosis and inflammation. This may involve a decrease in beneficial bacteria and a promotion of intestinal inflammation. Chronic inflammation is linked to serious conditions like IBD and metabolic syndrome. Animal studies have also connected emulsifier consumption to metabolic issues such as abnormal blood glucose and weight gain.
Allergic Reactions and Sensitivities
DATEM is not typically an allergen itself, but it can pose a risk due to the potential presence of source ingredients like soy or dairy. While processing aims to remove allergenic proteins, cross-contamination is a possibility in facilities handling multiple ingredients. Allergic reactions can vary in severity for sensitive individuals.
Digestive Discomfort
Animal studies using high doses of DATEM have also reported digestive issues like soft stools. While this finding is based on high concentrations, it suggests a potential, likely mild, impact on human digestion at normal consumption levels.
DATEM vs. Other Common Emulsifiers
DATEM is one of several emulsifiers used in food production. The table below compares DATEM with other common emulsifiers, highlighting their sources, uses, potential health concerns, and regulatory status.
| Feature | DATEM (E472e) | Carrageenan (E407) | Soy Lecithin (E322) |
|---|---|---|---|
| Source | Chemically synthesized from vegetable or animal oils | Derived from red seaweed | Naturally derived from soybeans, sunflowers, etc. |
| Primary Use | Dough strengthening in baked goods | Thickener and stabilizer in dairy, plant-based milks | Wide range of applications, including chocolate, salad dressing |
| Health Concern(s) | Potential gut disruption, animal study links to organ effects | Digestive problems, intestinal inflammation, possible carcinogen link (degraded form) | Generally considered safe, but potential allergen for soy-sensitive individuals |
| Regulatory Status | GRAS (FDA), Approved (EFSA), but with growing scrutiny | Approved globally, but facing significant consumer concern | GRAS (FDA), widely accepted as safe |
Regulatory Status and Gaps in Human Research
DATEM has been approved for use by regulatory bodies like the FDA (as GRAS) and EFSA (as E472e). However, the testing behind some of these approvals, many of which occurred decades ago, is sometimes questioned. A significant limitation in understanding DATEM's health effects is the lack of extensive, long-term human studies. Much of the current understanding comes from animal research and broader studies on emulsifiers. Given the increasing consumption of ultra-processed foods containing emulsifiers, some health experts recommend caution and prioritizing whole, unprocessed foods.
The Bigger Picture: Limiting Processed Foods
Concerns about DATEM are part of the broader health implications of diets high in ultra-processed foods. These foods often contain numerous additives and are typically low in nutrients and fiber. Reducing ultra-processed food intake naturally lowers exposure to additives like DATEM. Opting for a whole-food diet minimizes potential risks associated with processed ingredients. Reading ingredient labels is important for those who wish to limit their exposure to specific additives.
Conclusion
The evidence regarding DATEM's potential side effects is not fully conclusive. Regulatory bodies deem it safe at current consumption levels, but animal studies and broader research on emulsifiers suggest potential concerns for organ health and gut microbiota. While moderate intake is likely not harmful for most, individuals with gut sensitivities or allergies, or those wishing to reduce processed food additives, should be mindful of DATEM on ingredient lists. Further human research is needed to fully understand any long-term risks. Prioritizing minimally processed foods is the most effective way to avoid DATEM and other industrial additives. For more information on food additive safety, the Center for Science in the Public Interest provides helpful resources.
