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description= Increased consumption of various emulsifiers that are part of the ‘E numbers’ class of food additives is linked to greater cardiovascular disease risk;
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commonly used e food additives can increase the risk of heart disease about articles aging immune system fitness mental health nutrition sleep supplements contact newsletter facebook pinterest twitter instagram search search for search menu facebook pinterest twitter instagram search search for search commonly used e food additives can increase the risk of heart disease a study has indicated that increased consumption of various emulsifiers that are part of the e numbers class of food additives commonly made use of in processed foods to enhance texture and prolong shelf life is linked to greater cardiovascular disease risk 1 journal reference doi 10 1136 bmj 2023 076058 these results have significant implications for public health considering that these food additives are made use of everywhere in thousands of commonly eaten processed food products emulsifiers are added to packaged and processed foods which include ready meals margarine bread chocolate desserts ice cream cakes and pastries to improve their shelf life texture taste and appearance they include pectins gums phosphates red seaweed derived carrageenans used for thickening foods lecithins modified starches mono and diglycerides of fatty acids and celluloses just like with all food additives emulsifier safety is frequently evaluated according to the available evidence but several recent studies suggest that gut bacteria is disrupted by emulsifiers and inflammation is increased resulting in potentially higher susceptibility to cardiovascular issues the researchers evaluated the connections between emulsifier exposure and cardiovascular disease risks such as cerebrovascular disease and coronary heart disease conditions that affect blood vessels and blood flow in the brain and heart their results are based on 95 442 individuals aged 43 years on average 79 were women without any heart disease history who were participating in the nutrinet santé study the individuals completed a minimum of 3 and as many as 21 24 hour dietary records online throughout the first 2 years of monitoring the consumption of each beverage and food item was then matched against 3 databases at the brand level to determine if any food additive was present and how much lab tests were also carried out to provide quantitative data individuals were also requested to document any significant cardiovascular disease event which included stroke or heart attack which was confirmed by an expert panel after medical records were reviewed deaths associated with cardiovascular disease were also documented making use of the national death register and various well known heart disease risk factors such as sex age bmi physical activity levels smoking status family history educational level and quality of diet e g alcohol intake salt sugar energy were factored in after a monitoring period of 7 years on average increased consumption of carboxymethylcellulose e466 cellulose e460 and total celluloses e460 to e468 were positively linked to increased cardiovascular disease risks especially coronary heart disease increased consumption of diglycerides and monoglycerides of fatty acids e472 and e471 were linked to increased risks of all outcomes examined lactic ester of diglycerides and monoglycerides of fatty acids e472b was linked to increased cerebrovascular diseases and cardiovascular disease risks and citric acid ester of diglycerides and monoglycerides of fatty acids e472c was linked to increased coronary heart disease and cardiovascular disease risks increased consumption of trisodium phosphate e339 was linked to a higher coronary heart disease risk as well there wasn t any evidence of a link between the other emulsifiers examined and any cardiovascular conditions this is just one observational study so cause can t be established and some study limitations were acknowledged by the researchers such as higher educational background the high ratio of women and generally more health conscious behaviors among the individuals participating in the study in comparison to the general population that might limit the reliability of the results nonetheless it was a huge study sample and a large variety of potentially influential factors were adjusted for while detailed brand specific food additive data was made use of also the results remained unchanged after additional testing newsletter join 1200 transforming their health you can unsubscribe anytime leave this field empty if you re human newsletter join 1200 subscribers transforming their health you can unsubscribe anytime leave this field empty if you re human newsletter join 1200 subscribers improving their health you can unsubscribe anytime leave this field empty if you re human dmca privacy policy the information on ahealthblog com is only intended for reference purposes and not as medical or professional advice if you use ahealthblog com it means that you agree to these terms copyright 2024 close search for search about articles aging immune 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