2023-12-14 18:34:07
Experimental research suggests adverse effects of the consumption of food emulsifiers on the intestinal microbiota, increasing the risk of inflammation and with it, the risk of developing cardiovascular diseases. However, no epidemiological study has ever examined the associations between the consumption of various food emulsifiers and the risk of cardiovascular disease (CVD).
A recent study found positive associations between CVD risk and exposure to individual emulsifiers and to two groups of food emulsifiers widely used in the food industry, among a large cohort of French adults. After a seven-year follow-up, researchers observed several associations between high intakes of emulsifiers and cardiovascular disease. This is the case for celluloses, in particular microcrystalline cellulose, powdered cellulose and carboxymethylcellulose.
On the other hand, a higher consumption of certain mono-glycerides and diglycerides of fatty acids seems to be correlated with higher risks for all the pathologies studied. A link has also been made between high trisodium phosphate ingestion and coronary heart disease.
Additional epidemiological and experimental research is needed to confirm these initial epidemiological findings on the role of emulsifiers in CVD.
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#Emulsifiers #cardiovascular #diseases
