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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 Health , United States , Mathilde Touvier , Andrew Freeman , Bernard Srour , Laury Sellem , Md National Jewish Health , Sorbonne Paris Nord University , Association Of Emulsifiers , French 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 Sellem , Healthday News , Sorbonne Paris Nord , French 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 General , Laury Sellem , Institut National De La Recherche , Institut National De La Sante , Nutritional Epidemiology Research Team , Conservatoire National Des Arts Et Me , Paris Cit , Publique France , Conservatoire National Des Arts , Sorbonne Paris , Atherosclerotic Heart Disease , Therosclerotic Cardiovascular Disease , Oronary Heart Disease , Schemic Heart Disease , Risk Factors For Coronary Artery Disease , Isk Factors For Coronary Heart Disease , Isk Factors For Atherosclerotic Heart Disease , Isk Factors For Atherosclerotic Cardiovascular Disease , Isk Factors For Ischemic Heart Disease , Isk Factors For Myocardia ,

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 Sellem , Healthday News , Sorbonne Paris Nord , French Nutrinet Sant ,