Common food additives heighten chances of developing cardiovascular disease , shows BMJ study
Written By : Isra Zaman
Medically Reviewed By : Dr. Kamal Kant Kohli
Published On 2023-09-16 04:00 GMT | Update On 2024-01-29 12:15 GMT
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A recent study published in the BMJ found positive associations between the risk of CVD and the intake of five individuals and two groups of food additive emulsifiers widely used in industrial foods.
Emulsifiers are among the most commonly used additives in industrial foods owing to their emulsifying and thickening properties that improve texture and lengthen shelf-life.
The study aimed to assess the associations between exposure to food additive emulsifiers and the risk of cardiovascular disease (CVD). 95 442 adults (>18 years) without prevalent CVD who completed at least three 24-hour dietary records during the first two years of follow-up were enrolled for the study.
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