The Processed Food Effect: Study links higher Cardiovascular risks to food additives.
A new study is raising concerns about the potential health impacts of certain common food additives. Researchers found that higher intake of some emulsifiers, which are additives used to improve texture and shelf life in processed foods, may increase the risk of cardiovascular diseases like coronary artery disease and cerebrovascular disease.
Emulsifiers are found in a huge number of packaged foods like pastries, cakes, ice cream, bread, margarine, and frozen meals. They help give foods that smooth, creamy texture. But some studies show they can disrupt gut bacteria and increase the tendency for inflammation in the body.
The researchers looked at over 95,000 adults in France and tracked what foods they ate using detailed online food records over 2 years. They linked the foods to databases to identify exactly which emulsifiers each person was consuming. They also followed participants for an average of 7 years to see who developed heart disease or other cardiovascular problems.
After accounting for factors like age, weight, smoking, and diet, they found higher intakes of certain emulsifiers were linked to higher risks. Cellulose additives like E460 and E466 raised CVD risk. Additives like E471 and E472 increased risks of heart disease, stroke, and overall cardiovascular problems. Some specific types of E471 and E472 emulsifiers raised risks even more.
Interestingly, risks didn’t seem to be raised by all emulsifiers. So it may only be certain ones that are problematic. The results need more confirmation through other studies. But they suggest that frequently eaten emulsifiers could potentially impact heart health over the long term. With these additives in so many processed foods, it’s worth paying attention to.
For now, experts recommend limiting ultra-processed foods as a way to curb exposure to questionable additives.
