The National Institute of Health and Medical Research (Inserm) reported this Thursday, September 7, 2023 on X (ex-Twitter) the conclusions of a large study published Wednesday in the British Medical Journal about the health hazards of emulsifying additives. “A new study suggests an association between the consumption of emulsifying food additives and an increased risk of cardiovascular disease”summarizes Inserm.
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Additives commonly used in processed foods
The scientists relied here on the data provided by 95,442 French adults participating in the Nutrisanté study, details the institute. According to scientists, the additives in question are among the most commonly used in industrial foods. These are food additives corresponding to codes E460 to E468, as well as E460 and E466. The additives E472b, E471, E472, E472c and E339 are also worrying.
In Europe and North America, “30-60% of adults’ dietary energy intake comes from ultra-processed foods. […] from cosmetic food additives and rare culinary ingredients”, underline by way of introduction these researchers. According to them, recent epidemiological studies have also established a link between a high consumption of ultra-processed foods and higher risks of obesity, mortality and non-communicable diseases, such as cancers, cardiovascular diseases (CVD) and type 2 diabetes.