Modified Food Starch vs Silicon Dioxide: which is worse?

What is Modified Food Starch?

Modified food starch is starch (derived from corn, wheat, potato, rice, or tapioca) that has been physically, enzymatically, or chemically treated to alter its properties such as thickening ability, heat stability, or freeze-thaw stability. The term 'modified' refers to chemical modification, not genetic modification. Dozens of specific modifications exist, each designated with E numbers E1400–E1450 in the EU.

What is Silicon Dioxide?

Silicon dioxide (silica) is a naturally occurring mineral compound used as an anti-caking agent in powdered and granular foods. The food-grade form is amorphous (non-crystalline) synthetic silica, distinct from the crystalline quartz form associated with lung disease. It absorbs moisture and prevents clumping in powders.

Documented risks

Modified Food Starch: Modified food starches are generally recognized as safe by the FDA and EFSA. Modified starches from wheat must be declared as allergens in the EU. Phosphorylated starch modifications (E1412, E1414) are permitted at specific maximum levels by EFSA, which noted no safety concerns at authorized levels in its 2017 re-evaluation. Concerns have been raised about the use of modified starch in infant foods — EFSA's Scientific Panel set conservative limits for infants. For healthy adults, dietary exposure via processed foods poses no identified risk.

Silicon Dioxide: Food-grade amorphous silicon dioxide is generally recognized as safe. EFSA re-evaluated it in 2018 and concluded there was no safety concern at typical dietary exposure levels; however, the panel noted uncertainty about nanoparticle forms. The food form should not be confused with crystalline silica (quartz) dust, which is a recognized carcinogen when inhaled occupationally. Ingested amorphous silica passes through the body largely unabsorbed.