High intake of several emulsifier E numbers linked to increased cardiovascular disease risk (Cellulose, glycerides, and trisodium phosphate, only)

Medical Xpress / British Medical / The BMJ ^ | Sept. 6, 2023 | Laury Sellem et al

[ConservativeMind]

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.

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.

Researchers set out to assess the associations between exposure to emulsifiers and risk of cardiovascular disease, including coronary heart disease and cerebrovascular disease.

Their findings are based on 95,442 French adults.

After an average follow-up of 7 years, higher intake of total celluloses (E460-E468), cellulose (E460) and carboxymethylcellulose (E466) were found to be positively associated with higher risks of CVD and specifically coronary heart disease.

Higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were associated with higher risks of all studied outcomes. Among these emulsifiers, lactic ester of monoglycerides and diglycerides of fatty acids (E472b) was associated with higher risks of CVD and cerebrovascular diseases, and citric acid ester of monoglycerides and diglycerides of fatty acids (E472c) was associated with higher risks of CVD and coronary heart disease.

High intake of trisodium phosphate (E339) was also associated with an increased risk of coronary heart disease.

There was no evidence of an association between the other studied emulsifiers and any of the cardiovascular outcomes.

This is a single observational study, so can't establish cause.

[ConservativeMind]

Bad: Celluloses and mono- and diglycerides of fatty acids, trisodium phosphate

No problems: Modified starches, lecithins, carrageenans (derived from red seaweed; used to thicken foods), gums and pectins.

[ConservativeMind]

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[Governor Dinwiddie]

Thanks for posting that. I'm glad lecithins aren't a problem. I'm surprised TSP is on the bad list. I thought it was for external use only, like prepping walls for painting. Never occurred to me to ingest it!

[Alter Kaker]

TSP is in almost every breakfast cereal, as well as packaged deli meats and soft cheeses.

[deks]

So ultra-processed foods are linked to cardiovascular disease, and in previous articles to cancer and dementia. Junk food is not good for your body.

[Governor Dinwiddie]

Dang! I would never have guessed. I always considered TSP to be something of an industrial strength degreaser/solvent/detergent. No way would intentionally eat that stuff.

[Red Badger]

Trisodium phosphate?

I used to clean sidewalks with that stuff!..............