Nanosized Additives: Silicon Dioxide's Potential Role in Development of Food Sensitivities in Mice.

The article discusses a study published in the journal which found that food-grade silicon dioxide nanoparticles, an anticaking additive in powdered food, interacts with cells in the intestinal immune system of mice to cause low-grade gut inflammation. Topics include the use of two different mouse models by the researchers to study the effects of chronic exposure to food-grade silicon dioxide and analysis of anti- and pro-inflammatory markers in stool samples and mesenteric lymph node cells.