A study has shown that increased consumption of various emulsifiers, which are part of the class of food additives that were often used in processed foods to improve the texture and extend durability, connected with a higher risk of cardiovascular diseases is.
DOI: 10.1136/BMJ-2023-076058
These results have a significant impact on public health, considering that these food additives are used everywhere in thousands of frequently eaten processed foods.
Emulgators are added to packaged and processed foods, including on -call meals, margarine, bread, chocolate, desserts, ice cream, cake and pastries to improve their durability, texture, taste and appearance.
This includes pectins, gums, phosphates, from red blessings derived Carrageenans, which are used to thicken food, lecithins, modified strengths, mono and diglycerides of fatty acids and cellules.
Just as with all food additives, emulgator security is often evaluated in accordance with the available evidence. However, some recent studies suggest that intestinal bacteria are disturbed by emulsifiers and the inflammation is increased, which leads to a potentially higher susceptibility to cardiovascular problems.
The researchers assessed the connections between emulsifier pollution and cardiovascular diseases, such as.
Their results are based on 95,442 people aged 43 on average, 79% were women without having a heart disease in the study by Nutrinet-Santé.
In the first 2 years of monitoring, the people completed at least 3 (and up to 21) 24-hour diet documents online. The consumption of each drink and food was then coordinated with 3 databases at the brand level to determine whether there was a food additive and how much. Laboratory tests were also carried out to provide quantitative data.
Individuals were also asked to document a significant event of cardiovascular diseases, which included stroke or heart attack, which was confirmed by an expert body after checking the medical records.
Deaths in connection with cardiovascular diseases were also documented to use the national death register, and various known risk factors for heart diseases such as gender, age, BMI, physical activity level, smoking status, family history, level of education and quality of nutrition (e.g. Alcohol consumption, salt, sugar, energy) were included.
After a surveillance period of 7 years on average, increased consumption of carboxymethyl cellulose (E466), cellulose (E460) and total cellulos (E460 to E468) were positive with increased risks for cardiovascular diseases, in particular coronary heart disease.
The increased consumption of diglycerides and monoglycerides of fatty acids (E472 and E471) was associated with increased risks of all examined results.
Lactic ester of diglycerides and monoglycerides of fatty acids (E472B) was associated with increased cerebrovascular diseases and cardiovascular risks, and citric acid ester from Diglycerides and monoglycerides of fatty acids (E472C) was associated with increased heart disease and heart disease.
The increased consumption of trisodium phosphate (E339) was also associated with a higher risk of coronary heart diseases. There was no evidence of a connection between the other emulsifiers examined and all cardiovascular conditions.
This is only an observation study, so the cause cannot be determined, and some of the study restrictions have been recognized by the researchers such as a higher education background, the high relationship between women and generally more health -conscious behavior among the people involved in the study compared to the general population restrict the reliability of the results.
Nevertheless, it was a huge study test and a variety of potentially influential factors were adapted, while detailed brand -specific food additive data were used. In addition, the results remained unchanged after additional tests.