In recent years, Russia has seen a rise in the use of microbial transglutaminase, commonly known as meat glue, in the production of various foods. While this additive improves texture and appearance, its health effects remain not fully understood. Some nutrition experts warn that it may provoke inflammation in the body.
Industry professionals note that the enzyme binds to many proteins, making it possible to knit together pieces of meat, sausages, minced meat for meatballs, and even dairy products like cheese and cottage cheese.
According to a physician specializing in nutrition, the enzyme helps consolidate materials left from production, such as signals and cartilage, grinding them into a cohesive form that mirrors the finished product’s shape.
The same expert added that cottage cheese producers sometimes use the enzyme to improve not only appearance but also product weight. While microbial transglutaminase can add useful functional properties, its exact impact on health is not clearly understood. A protein glued into the body may appear foreign to the immune system, potentially triggering a response.
How does the body respond? Health professionals describe inflammation as a possible outcome. Inflammation can also affect nearby tissues, leading to broader health concerns. There is a need for caution as more is learned about how these proteins interact with human biology.
Recent studies have raised concerns that meat glue could be associated with intestinal disorders and autoimmune conditions, including celiac disease. While these associations warrant attention, definitive conclusions require further research and verification from independent studies. Consumers are advised to consider these potential risks when encountering products formulated with this enzyme.
Russia has taken regulatory action regarding meat glue. As of January 2020, the use of microbial transglutaminase in food production was restricted due to insufficient information about its effects on human health. Nevertheless, recent assessments by consumer-focused organizations indicated the presence of this additive in cottage cheese from certain manufacturers, with reported cases increasing compared to previous years. These findings underscore the ongoing debate about food additives in the national market and the need for robust safety evaluations.
In the broader scientific community, researchers continue to explore related topics, including the formulation of dietary supplements from natural sources and the potential health implications of enzyme-based processing in dairy and meat products. The conversation remains open as new evidence emerges and regulatory bodies reassess guidance for food manufacturers.