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Food Safety Alert: High Aloin Content Detected in Nutritional Supplements
On November 28, 2025, a significant food safety incident was reported involving nutritional supplements originating from India. The European Commission has issued a warning regarding the detection of high levels of aloin and aloin content in these products. This incident falls under the category of fraud, raising concerns about the safety and integrity of food ingredients and compounds used in these supplements.
Aloin, a compound derived from certain plants, can pose health risks when consumed in excessive amounts. The presence of high levels of aloin in nutritional supplements may lead to adverse health effects, including gastrointestinal discomfort and other serious health issues. Consumers are advised to exercise caution and be vigilant when selecting nutritional supplements, particularly those that may contain herbal or plant-derived ingredients.
It is crucial for consumers to stay informed about the products they choose to incorporate into their diets. Regulatory bodies are working to address this issue and ensure that nutritional supplements meet safety standards. Individuals who have purchased these supplements are encouraged to check for any recalls or advisories and consult healthcare professionals if they experience any adverse effects.
As the situation develops, further updates will be provided to ensure consumer safety and awareness regarding the potential risks associated with high aloin content in nutritional supplements.
- Incident: High Aloin And Aloin Content has been detected in Nutritional Supplements.
- Date: 2025-11-28
- Product: Nutritional Supplements
- Market: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Origin of issue: India
- Hazard: Available to SGS Digicomply users only. Explore the platform (for enterprises, no individual plans)
- Incident Category: Fraud
- Hazard Category: Food Ingredients and Compounds
- Source: European Commission Press Release Database
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