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Emulsifiers in Food Up CVD Risk and Should Be Avoided, Study Urges

“Unprocessed, whole, untouched, un-tinkered-with foods” should be consumed as often as possible, says Andrew Freeman.

National jewish healthUnited statesMathilde touvierAndrew freemanBernard srourLaury sellemMd national jewish healthSorbonne paris nord universityAssociation of emulsifiersFrench nutrinet sant

Food Additive Emulsifier Intake Linked to Risk for CVD

Food Additive Emulsifier Intake Linked to Risk for CVD
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Laury sellemHealthday newsSorbonne paris nordFrench nutrinet sant

Food Additive Emulsifiers Linked to Increased CVD Risk

Higher intakes of total cellulose emulsifiers and total monoglycerides and diglycerides of fatty acids are associated with increased risk of cardiovascular diseases, new data suggest.

France generalLaury sellemInstitut national de la rechercheInstitut national de la santeNutritional epidemiology research teamConservatoire national des arts et meParis citPublique franceConservatoire national des artsSorbonne parisAtherosclerotic heart diseaseTherosclerotic cardiovascular diseaseOronary heart diseaseSchemic heart diseaseRisk factors for coronary artery diseaseIsk factors for coronary heart disease

Food Additive Emulsifier Intake Linked to Risk for CVD

Higher intake of celluloses (E460 to E468) positively associated with higher risks for CVD and coronary heart disease.

Laury sellemHealthday newsSorbonne paris nordFrench nutrinet sant

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