Food additives improve the flavour, appearance, quality and shelf lifetime of processed food, but regular consumption can result in hostile unintended effects similar to digestive disorders, asthma, obesity and diabetes.

A recent study has found that certain kinds of emulsifier E, the food additives commonly utilized in pastries, cakes, desserts, chocolate, bread, margarine and prepared meals, can elevate the danger of heart problems.

Some studies have shown that the usage of emulsifiers can disturb the gut bacteria, which in turn increases inflammation. This raises the susceptibility to cardiovascular problems. In the most recent study, researchers evaluated the danger of heart problems with exposure to the additives.

The team followed up with 95,442 French adults who were a part of a cohort study between 2009 and 2021.

“In the course of the first two years of follow-up, participants accomplished a minimum of three (and as much as 21) 24-hour online dietary records. Each food and beverage item consumed was then matched on the brand level against three databases to discover the presence and the dose of any food additive. Laboratory tests were also performed to supply quantitative data,” researchers said in a news release.

The participants were also requested to report any incidence of heart problems (CVD), similar to heart attack or stroke. The cases were validated by reviewing their medical records. Deaths related to CVD were verified through the death register.

After a mean of seven years, the participants who recorded a high intake of total celluloses (E460-E468), cellulose (E460) and carboxymethylcellulose (E466) had an elevated risk of CVD, particularly coronary heart disease.

Increased intake of emulsifiers E471 and E472 showed elevated risks of cardiovascular issues. Among the many emulsifiers, E472b showed a greater risk of CVD and cerebrovascular diseases, while E472c showed an increased risk of CVD and coronary heart disease. The team also found an increased risk of coronary heart disease with a high intake of E339.

Although further large-scale studies are needed to substantiate the findings, researchers hope the study will “contribute to the re-evaluation of regulations around food additive usage within the food industry to guard consumers.”

“Meanwhile, several public health authorities recommend limiting the consumption of ultra-processed foods as a way of limiting exposure to non-essential controversial food additives,” they said.

Published by Medicaldaily.com