Scientists from Sorbonne University found that frequent consumption of emulsifiers may increase the risk of cardiovascular disease. The research was published in the journal BMJ.
Emulsifiers are food additives with an E number that are widely used to improve the texture of foods and extend their shelf life. They are often added to baked goods, cakes, ice cream, desserts, chocolate, bread, margarine and prepared foods.
As with all dietary supplements, the safety of emulsifiers is regularly evaluated based on available scientific evidence; however, some recent studies have shown that emulsifiers can disrupt gut bacteria and increase inflammation, potentially increasing susceptibility to cardiovascular disease.
In the new study, researchers analyzed data from 95,442 French people (average age 43 years; 79% women) with no history of heart disease from 2009 to 2021.
During the first two years of follow-up, participants completed between three and 21 dietary questionnaires in which they reported all foods consumed in a 24-hour period. The level of emulsifiers in each participant’s diet was assessed using databases.
After an average follow-up of seven years, higher intakes of total cellulose (E460-E468), cellulose (E460) and carboxymethylcellulose (E466) were found to be associated with an increased risk of cardiovascular disease, especially coronary heart disease. It was also associated with high intake of trisodium phosphate (E339).
Higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were all associated with an increased risk of cardiovascular disease. Among these, the most significant relationship was observed for the E472b additive.
There was no evidence of a link between the other emulsifiers examined and any cardiovascular disease.
The authors emphasized that their study was observational and did not allow causality to be established. Additionally, study participants were mostly female, well-educated, and generally more health-conscious than the French population.
The results need to be reconfirmed in other large-scale studies but may help re-evaluate food additive regulations in the food industry in the future.
“Meanwhile, some public health authorities recommend limiting consumption of ultra-processed foods to limit exposure to controversial food additives,” they add.
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Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.