Consumption of processed foods containing high levels of E-number may increase the risk of heart disease.
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Researchers who followed a group of mostly nearly 100,000 women found that those who consumed more E-numbers were more likely to suffer from heart or blood vessel disease.
The study examined the relationship between the consumption of highly processed foods containing emulsifiers (included in the E-number group) and cardiovascular disease (CVD).
Some emulsifiers are used “generally” in processed foods such as baked goods, cakes, ice cream, desserts, chocolate, bread, margarine and prepared foods to improve their texture, taste and appearance, and to extend shelf life.
< br>“These processed foods, although unhealthy, are often much more affordable than healthier foods because they can be produced more efficiently. Emulsifying E-numbers are used in thousands of commonly consumed foods, making their health effects very important “, says nutritionist Lana Belyaeva, commenting on the study specifically for MedicForum.
They include cellulose, mono- and diglycerides of fatty acids, modified starches, lecithins, carrageenans – obtained from red seaweed and used for food thickening agents – phosphates, gums and pectins.
Their safety is regularly assessed.
“Recent research suggests that emulsifiers can disrupt gut bacteria and increase inflammation, potentially making people more susceptible to cardiovascular problems,” explains the nutritionist.
Scientists insist further research is needed, but reiterates public health advice to limit intake ultra-processed foods to stay healthy.
The team set out to evaluate the association between exposure to emulsifiers and the risk of cardiovascular disease, including coronary heart disease and cerebrovascular disease – conditions affecting blood flow and blood vessels in the heart and brain.
After a median follow-up of seven years, the research team found that higher intakes of total cellulose (E460-E468), cellulose (E460) and carboxymethylcellulose (E466) were associated with a higher risk of cardiovascular disease and, in particular, coronary heart disease.
Higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were also associated with a higher risk of all outcomes studied.
“Among these emulsifiers, lactic monoglyceride fatty acid diglyceride ester (E472b) was associated with a higher risk of cardiovascular disease and cerebrovascular disease, whereas citric acid monoglyceride diglyceride fatty acid ester (E472c) was associated with a higher risk of cardiovascular disease.” diseases and coronary disease. heart disease.”
High intake of trisodium phosphate (E339) has also been associated with an increased risk of coronary heart disease. However, no evidence was found of a link between the other emulsifiers studied and any cardiovascular outcomes.
MedicForum previously wrote about the main symptom of a heart attack.
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