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High intake of emulsifiers may increase risk of cardiovascular disease High intake of several emulsifiers (part of the 'E numbers' group of food additives), widely used in industrially processed foods to improve texture and extend shelf-life, is associated with increased risk of cardiovascular disease (CVD), suggests a study published by The BMJ today. Given that these food additives are used ubiquitously in thousands of widely consumed ultra-processed food products, these findings have important public health implications, say the researchers. Emulsifiers are often added to processed and packaged foods such as pastries, cakes, ice cream, desserts, chocolate, bread, margarine and ready meals, to enhance their appearance, taste, texture and shelf life. They include celluloses, mono- and diglycerides of fatty acids, modified starches, lecithins, carrageenans (derived from red seaweed; used to thicken foods), phosphates, gums and pectins. As with all food additives, the safety of emulsifiers is regularly assessed based on the available scientific evidence, yet some recent research suggests that emulsifiers can disrupt gut bacteria and increase inflammation, leading to potentially increased susceptibility to cardiovascular problems. "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 add. Like and subscribe for more quick bytes.
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References: www.news-medical.net/news/202...
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