Debunking the Viral Claim: Is Starbucks’ Lemon Loaf Really Loaded with Harmful Ingredients?

Social media users are interested in discussing food ingredients, the healthiness of foods, etc. However, some such social media posts are misleading and false. Some posts target famous brands. This is our investigation into such a claim targeting “Starbucks”. 

Social Media Posts 

A viral social media post has raised concerns about the ingredients in Starbucks’ Iced Lemon Loaf. The post alleges that components like soybean oil, corn syrup, carrageenan, mono and diglycerides, and gums are harmful to health. The post suggests these additives contribute to various health issues, including obesity, heart disease, and digestive problems. Let’s examine these claims based on available information and scientific evidence.

That post further says using the ingredients from Truvani, a plant-based protein provider, can make an organic and healthy cake. While it is true that organic and natural foods can be considered good, the details given by this video about Starbucks seem controversial and possibly misleading. So, we decided to do a fact-check on claims related to Starbucks. 

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We decided to do a fact-check on this.

Fact Check 

Claim 1: What are the ingredients in Starbucks’ Iced Lemon Loaf, and has the company addressed these concerns?

According to Starbucks’ official website, the Iced Lemon Loaf contains enriched wheat flour, sugar, eggs, butter, water, lemon juice concentrate, and other ingredients. Notably, the listed ingredients include Soybean oil, corn syrup, carrageenan, mono- and diglycerides, guar gum, and xanthan gum.

Read the Ingredients of Starbucks’ Lemon Loaf here

Although Starbucks has not publicly addressed the claims about its potential health effects, it lists all ingredients on its website and packaging, ensuring transparency. However, all ingredients used comply with regulatory standards set by the U.S. Food and Drug Administration (FDA). According to Starbucks’ Supplier Guidance Global Requirements, suppliers must meet all relevant regulatory requirements, including those established by the FDA. Read here and here. 

Claim 2: Does carrageenan lead to cancer?

Carrageenan is a common food additive derived from red seaweed and is used for its gelling and thickening properties. The claim that carrageenan may lead to cancer has been a subject of ongoing debate. While carrageenan has been used in human diets for centuries and is classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA), studies since the 1980s have raised concerns about its potential to aggravate gastrointestinal issues, especially in individuals with pre-existing conditions. Some animal studies suggest that certain types of carrageenan, particularly those with random coil conformations, could cause intestinal inflammation, which may contribute to health issues, including the potential for cancer. Read here and here.

Read the safety of carrageenan here.

However, the evidence linking carrageenan directly to cancer remains controversial. Regulatory bodies, including the FDA, have maintained their safety status in food products. However, the changing understanding of its health impacts has influenced public perception and led to differing regulatory responses. This suggests that while carrageenan might pose health risks in certain conditions, particularly at high doses or with chronic intake, it does not have a conclusive link to cancer in the general population. More research is needed to fully assess its long-term effects and the potential for personalised guidance based on individual health status.

Similarly, during a discussion with Professor Ananda Chandrasekara, President of the Nutrition Society of Sri Lanka, he highlighted that carrageenan is a natural product derived from seaweed and primarily serves as a thickening agent. He explained that carrageenan does not harm human health when consumed in permissible amounts. Professor Chandrasekara emphasised that while carrageenan might impact gastrointestinal bacteria in rare cases, such effects are unlikely to harm individuals with normal, healthy conditions due to the minimal quantities used in food products. He noted, “We don’t consume carrageenan in excessive amounts, like 1 kg per day.

Claim 3: Do mono and diglycerides contain trans fat, and how do they affect the human body?

In Starbucks’ Lemon Loaf, mono- and diglycerides are used as emulsifiers in the buttermilk portion of the recipe, likely to stabilise and maintain the desired texture and consistency of the loaf. They can contain trace amounts of trans fats formed during their production. According to the American Heart Association, trans fats are known to increase LDL (“bad”) cholesterol, reduce HDL (“good”) cholesterol, and contribute to heart disease and type 2 diabetes. Read here

However, the levels of trans fats in mono- and diglycerides are minimal compared to partially hydrogenated oils, which were the primary source of artificial trans fats in the past. The small amounts in products like Starbucks’ Lemon Loaf are unlikely to pose significant health risks. Read here 

Similarly, Dr Chandrasekara pointed out the harmful nature of trans fats, which can contribute to cardiovascular issues. However, natural fats in products like buttermilk are healthy and safe for consumption. He cautioned that heating oils with a high percentage of unsaturated fats, such as olive oil, during cooking can lead to the formation of trans fats. He advised minimising trans-fat formation during food processing to maintain a healthy diet.

Thus, while mono- and diglycerides may contain trace trans fats, their contribution to health risks is negligible in moderate consumption.

Claim 4: Do gums destroy healthy gut bacteria?

Starbucks’ Lemon Loaf contains guar and xanthan gum, which are listed in the ingredients. These gums are used as thickeners, stabilisers, and emulsifiers in food products. A study confirms that guar gum adversely impacts the gut microbiota activity and colonic immune response and increases susceptibility to colonic inflammation. Read here. However, partially hydrolysed guar gum (PHGG) acts as a prebiotic. It plays a therapeutic role by modulating intestinal flora in abnormal bowel conditions like irritable bowel syndrome and colitis, immune disorders like non-alcoholic fatty liver disease, and metabolic diseases like obesity. Read here

Similarly, Dr Chandrasekara explained that food additives like guar gum and xanthan gum derived from natural sources (beans and bacterial fermentation of sugars) are safe within permissible limits. These gums enhance food texture and stability but are not consumed in quantities large enough to cause health concerns. He clarified that these additives, including carrageenan, are not standalone foods and are typically in tiny amounts in the diet.

Further, the studies indicate that xanthan gum consumption is associated with improved glucose metabolism and reduced hyperlipidemia. Read here. Xanthan gum (E 415) is authorised as a food additive in the European Union (EU) according to Annex II and III to Regulation (EC) No 1333/2008 on food additives. However, xanthan gum (E 415) as a food additive is not considered applicable for infants under 12 weeks. Read here. 

Thus, excessive consumption may cause digestive discomfort in some individuals.

Conclusion

In conclusion, Starbucks’ Lemon Loaf contains ingredients such as soybean oil, corn syrup, carrageenan, mono- and diglycerides, and gums, all of which comply with regulatory standards and are considered safe for moderate consumption. Claims about their harmful health effects are often exaggerated or based on incomplete evidence. Current research suggests potential risks associated with excessive or chronic intake, but these ingredients do not pose significant health concerns for the general population when consumed in moderation.