Chen Jian: How can you eat hyaluronic acid which is used for beauty purposes?

Professor Chen Jian

Academician of the Chinese Academy of Engineering

Vice President of Chinese Society of Food Science and Technology

Director of Future Food Science Center of Jiangnan University

The scientific name of hyaluronic acid is hyaluronic acid (HA). It is an acidic mucopolysaccharide widely present in human and animal placenta, amniotic fluid, lens, skin, articular cartilage and other tissues. It was first separated and extracted from the vitreous of bovine eyes by ophthalmologists.

Since hyaluronic acid generally exists in the form of sodium salt, it is also called sodium hyaluronate, sodium hyaluronic acid, or sodium hyaluronate. Hyaluronic acid can absorb about 1000 times its own water. It has high viscoelasticity, embeddability, super water retention, permeability and good biocompatibility. Therefore, it is widely used in cosmetics, medicine, food and other fields. At present, hyaluronic acid is mainly obtained through microbial fermentation and animal tissue extraction.

Expert opinion 1: Hyaluronic acid is a physiologically active substance that is inherent in the human body

Hyaluronic acid is widely distributed in the cell matrix and lubricating fluid in the human body, mainly including synovial fluid, skin, vitreous body, cartilage, umbilical cord, etc., as well as plasma. The content in the human body is about 20g.

Studies have found that the hyaluronic acid content in the human body decreases with age. The hyaluronic acid content at the age of 60 decreases by 75% compared to the age of 20. The older the age, the lower the hyaluronic acid content in the body.

The main physiological functions of hyaluronic acid include lubricating joints and anti-aging; in addition, the molecular weight of hyaluronic acid in different tissues of the human body is different, and its biological functions are also different.

Expert opinion 2: It is safe for appropriate people to consume sodium hyaluronate in moderation

Since the 1990s, sodium hyaluronate has been allowed to be added to food or dietary supplements in Japan, South Korea, the United States, the European Union, Australia, New Zealand and Brazil. my country also approved sodium hyaluronate as a new resource food in 2008. As a raw material for health food, it has proven the safety of edible sodium hyaluronate.

In January 2021, the National Health Commission approved sodium hyaluronate to be used as a new food ingredient in ordinary foods. The scope of use includes: milk and dairy products, beverages, alcohol, cocoa products, chocolate and chocolate products (including cocoa butter substitutes and products), as well as candy and frozen drinks.

It should be noted that there is insufficient data on the safety of sodium hyaluronate for infants, pregnant women and lactating women. Based on the principle of risk prevention, it is not suitable for the above-mentioned groups to consume it. The labels and instructions should indicate the unsuitable groups and indicate the recommended consumption amount is ≤200 mg/day.

Expert opinion 3: Sodium hyaluronate can be absorbed and utilized when consumed, but its dose-effect relationship with nutritional health needs further systematic evaluation

In terms of absorption and utilization, studies have shown that after oral high molecular weight sodium hyaluronate undergoes gastrointestinal chemical digestion and partial enzymatic hydrolysis, part of the sodium hyaluronate is absorbed by the human body, which helps maintain the body's hyaluronic acid content. In addition, a number of clinical studies have found that daily oral supplementation of 120mg and 200mg of sodium hyaluronate can play a role in protecting gastrointestinal health, protecting the eyes, relieving osteoarthritis, and improving skin efficacy. This also shows that sodium hyaluronate can be partially absorbed and utilized through dietary intake.

However, there is a dose-effect relationship between the supplementation of sodium hyaluronate with different molecular weights and its nutritional health effects, which needs further systematic evaluation. In 2009 and 2012, the European Food Safety Committee evaluated the health effects of dietary sodium hyaluronate supplementation on joint health and protection of skin dehydration, and believed that the existing evidence could not prove a clear causal relationship.

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Expert suggestion 1: Systematic research and exploration to establish a dietary reference intake of sodium hyaluronate

Hyaluronic acid (sodium) is a substance that the body possesses and has important physiological activity, similar to docosahexaenoic acid (DHA). It is both endogenous and exogenous. It is recommended to systematically study the biological indicators related to the nutritional status of sodium hyaluronate in the human body, establish an evaluation system, and explore the establishment of dietary reference intakes, including the average dietary requirement, appropriate dietary intake, and maximum tolerable intake of sodium hyaluronate with different molecular weights, for guidance on dietary nutrition and health.

Expert suggestion 2: Formulate and improve national standards for food-grade sodium hyaluronate

At present, the dose-effect relationship between consuming sodium hyaluronate and health is not yet completely clear, and the current quality and safety standards are not sound enough. In addition, the molecular weight distribution of sodium hyaluronate is relatively wide, and sodium hyaluronate of different molecular weights has different spatial structures, physiological functions and application performances. According to previous research results, the main physiological function of high molecular weight sodium hyaluronate is water retention, while low molecular weight sodium hyaluronate, especially hyaluronic acid oligosaccharides, have different physiological functions, such as promoting wound healing.

It is recommended to establish a complete national standard for the use limit and detection method of sodium hyaluronate in food, and regulate its use in different food processing products; clarify the main component content of different sodium hyaluronate raw materials and the molecular weight of sodium hyaluronate, and limit safety indicators to meet the processing needs of different types of food and the nutritional and health needs of different groups of people.

Expert advice three: Correctly purchase and scientifically consume sodium hyaluronate foods

When purchasing sodium hyaluronate food, you should choose regular channels; pay attention to the unsuitable groups and recommended usage marked on the product packaging label, and consume in moderation.

The "Scientific Interpretation of Food Safety and Health Hot Topics Media Communication Conference" has been held for 10 consecutive years since 2012. Every year, authoritative experts are invited to provide scientific interpretations of the annual food safety and health hot topics. In the form of "consensus in the scientific and technological community", it is widely disseminated through mainstream media and new media, such as television, newspapers, the Internet, Weibo, WeChat, etc. With scientific truth and fair suggestions, we will guide the public opinion on food safety in my country to gradually change in a scientific, objective and rigorous direction, and convey the positive energy of China's food safety.