Common food additives heighten chances of developing cardiovascular disease , shows BMJ study - Video

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.

The findings revealed that higher intake of celluloses (E460-E468) was positively linked to elevated risks of CVD and coronary heart disease. Notably, increased intake of cellulose E460, as well as carboxymethylcellulose (E466), was associated with higher risks of CVD and coronary heart disease. Additionally, greater consumption of monoglycerides and diglycerides of fatty acids (E471 and E472) was connected to higher risks of all studied outcomes.

Among these emulsifiers, lactic ester of monoglycerides and diglycerides of fatty acids (E472b) was specifically associated with elevated risks of CVD and cerebrovascular disease. Citric acid ester of monoglycerides and diglycerides of fatty acids (E472c) showed higher risks of CVD and coronary heart disease. Lastly, high intake of trisodium phosphate (E339) was linked to an increased risk of coronary heart disease.

Sensitivity analyses confirmed the consistency of these associations, highlighting potential health implications related to the consumption of these food additives.

Reference: BMJ 2023;382:e076058