A recent study has shed light on the potential risks associated with commonly used emulsifiers, which are part of the ‘E numbers’ class of food additives. These additives are widely used in processed foods to enhance texture and prolong shelf-life. The study found that increased consumption of these emulsifiers may be linked to a higher risk of cardiovascular disease.
Emulsifiers, such as pectins, gums, phosphates, and celluloses, are added to a range of packaged and processed foods, including ready meals, margarine, bread, chocolate, desserts, ice cream, cakes, and pastries. Their purpose is to improve the shelf life, texture, taste, and appearance of these products. While emulsifier safety is evaluated based on available evidence, recent studies have suggested that these additives can disrupt gut bacteria and increase inflammation, potentially making individuals more susceptible to cardiovascular issues.
To investigate the connection between emulsifier exposure and cardiovascular disease risks, researchers conducted a large-scale study involving 95,442 individuals. The participants, with an average age of 43 years and predominantly women, had no history of heart disease. They were asked to complete dietary records online, recording their consumption of beverages and food items over a period of two years. Lab tests were also conducted to provide quantitative data on the presence and quantity of food additives in their diets.
The researchers also requested that participants document any significant cardiovascular disease events, such as stroke or heart attack. These events were confirmed by an expert panel after reviewing medical records. Additionally, deaths associated with cardiovascular disease were documented using the national death register. Various risk factors for heart disease, including sex, age, BMI, physical activity levels, smoking status, family history, educational level, and diet quality factors (such as alcohol intake, salt, sugar, and energy consumption), were taken into account.
After an average monitoring period of seven years, the study found positive links between increased consumption of certain emulsifiers and cardiovascular disease risks. Carboxymethylcellulose (E466), cellulose (E460), and total celluloses (E460 to E468) were associated with an increased risk of coronary heart disease. Diglycerides and monoglycerides of fatty acids (E472 and E471) were linked to increased risks of all examined outcomes. Lactic ester of diglycerides and monoglycerides of fatty acids (E472b) were associated with increased cerebrovascular diseases and cardiovascular disease risks, while citric acid ester of diglycerides and monoglycerides of fatty acids (E472c) were linked to increased risks of coronary heart disease and cardiovascular disease. Trisodium phosphate (E339) was also found to be linked to a higher risk of coronary heart disease.
It is important to note that this study is observational, so a cause-and-effect relationship cannot be established. The researchers also acknowledged certain limitations, such as the higher educational background and health-conscious behaviors of the study participants compared to the general population, which may limit the reliability of the results. However, the study had a large sample size and accounted for numerous influential factors. The results remained consistent even after additional testing.
These findings have significant implications for public health, considering that emulsifiers are widely used in thousands of commonly consumed processed food products. While further research is needed to fully understand the potential risks associated with these additives, individuals may want to be mindful of their consumption of processed foods and consider opting for whole, unprocessed alternatives whenever possible. As always, a balanced and varied diet, along with regular exercise, remains crucial for maintaining heart health.