Emulsifiers in our foods - increased risk for inflammation - changes to gut microbiome

By SWA

 Emulsifiers in our foods have been linked with an increased risk for inflammation and negative changes to our gut microbiome.

Understanding Emulsifiers: Their Role and Impact

Emulsifiers are crucial ingredients in both the food and cosmetics industries, facilitating the mixture of substances that typically do not mix well, such as oil and water. However, it's essential to be aware of specific emulsifiers, like polysorbate 80, carboxymethylcellulose (CMC), and carrageenan, due to potential health concerns.

Common Emulsifiers in Food

  • Soy Lecithin: Acts as a natural emulsifier in various food products to improve texture and extend shelf life.
  • Carrageenan: Derived from seaweed, it serves as a vegetarian and vegan alternative to gelatin, found in dairy and dairy alternative products.
  • Mono- and Diglycerides: These are synthetic fats used in:
    • Bread and tortillas
    • Baked goods
    • Nut butters
    • Margarine and shortening
    • Mayonnaise
    • Artificial coffee creamers
  • Carboxymethylcellulose (CMC): A synthetic gum used in:
    • Store-bought ice cream
    • Salad dressings
    • Cheese products
    • Gelatin and infant formula
    • Candy
  • Polysorbate: Used in:
    • Frozen desserts
    • Shortenings
    • Baking mixes and icings
    • Canned vegetables

Emulsifiers in Skin Care Products

Emulsifiers play a vital role in the stability and texture of skincare products. Common examples include:

  • Sodium Lauryl Sulfate (SLS): Apart from its use in making marshmallows and dried egg products light and fluffy, it's a surfactant in skincare products.
  • Benzalkonium Chloride: Used as a preservative and surfactant in various skincare products.
  • Cetearyl Alcohol, Stearic Acid, Glyceryl Stearate, and Ceteareth-20: These are fatty alcohols and acids used to emulsify and stabilize lotions and creams.

Health Considerations

While emulsifiers are essential for creating the texture and consistency of many products, certain types have been linked to health concerns:

  • Mono- and Diglycerides (Especially E471): Increased intake is related to a higher risk of cancer.
  • Carrageenan: Some studies suggest an increased risk of breast cancer with its consumption.

Conclusion

Being informed about the types of emulsifiers present in foods and skincare products can help consumers make healthier choices. While most emulsifiers are safe in moderation, it's important to be aware of those linked to health risks and consider alternatives when possible.

In a study of 92,000 people over 7 years (none with cancer at the outset), researchers estimated their daily consumption of emulsifiers based on self reported food diaries. - There were 2,604 new cancer cases over two years of follow-up. 

Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort: https://pubmed.ncbi.nlm.nih.gov/38349899/



 

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