In France (as in other European countries), 30 to 60% of our dietary energy intake comes from ultra-processed foods. Emulsifiers are among the most commonly used additives in these industrial foods such as certain pastries, industrial cakes and desserts, ice creams, chocolate bars, industrial breads, margarines and prepared meals, in order to improve their appearance, taste, texture and their shelf life.
Emulsifiers, additives under close surveillance
As with all food additives, the safety of emulsifiers is regularly evaluated. “However, some recent research suggests that emulsifiers can disrupt the intestinal microbiota and increase the risk of inflammation, leading to a potentially increased susceptibility to cardiovascular problems” emphasize the Inserm researchers, in a study which has just been published in the British medical journal.
They therefore set out to evaluate the links between exposure to emulsifiers and the risk of cardiovascular diseases (including coronary heart disease and cerebrovascular diseases) by analyzing health data from more than 95,000 people without a history of cardiovascular disease.
Beware of additives ranging from E460 to E468
After an average follow-up of 7 years, scientists found that higher intakes of total cellulose (food additives corresponding to codes E460 to E468) were associated with higher risks of cardiovascular disease. A risk more specifically observed for intakes of E460 (a texturing agent often used in salad dressings and dairy desserts) and E466 (a thickener found in butter or ice cream).
“On the other hand, higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were associated with higher risks for all the pathologies studied” underline the Inserm researchers.
High consumption of sodium phosphate (E339) was also associated with an increased risk of coronary heart disease. “But no association was detected in this study between other emulsifiers and the occurrence of cardiovascular diseases” they conclude.
Source : Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort studyBritish medical journal, September 2023
-1739366311.jpg "Ellie Bloom: “Seeing the size of the hole in my heart, the cardiologist told me that I had a guardian angel”")
