2つの類・E472bとE472cのどちらも摂取が多いこととCVDを生じやすいことが関連しました。
High intake of several emulsifier E numbers linked to increased
cardiovascular disease risk
https://www.eurekalert.org/news-releases/1000500
High intake of several emulsifiers (part of the ‘E numbers’ group of food
additives), widely used in industrially processed foods to improve texture
and extend shelf-life, is associated with increased risk of cardiovascular
disease (CVD), suggests a study published by The BMJ today.
Given that these food additives are used ubiquitously in thousands of
widely consumed ultra-processed food products, these findings have
important public health implications, say the researchers.
Emulsifiers are often added to processed and packaged foods such as
pastries, cakes, ice cream, desserts, chocolate, bread, margarine and ready
meals, to enhance their appearance, taste, texture and shelf life. They
include celluloses, mono- and diglycerides of fatty acids, modified
starches, lecithins, carrageenans (derived from red seaweed; used to
thicken foods), phosphates, gums and pectins.
As with all food additives, the safety of emulsifiers is regularly assessed
based on the available scientific evidence, yet some recent research
suggests that emulsifiers can disrupt gut bacteria and increase
inflammation, leading to potentially increased susceptibility to
cardiovascular problems.
To explore this further, researchers in France set out to assess the
associations between exposure to emulsifiers and risk of cardiovascular
disease, including coronary heart disease and cerebrovascular disease –
conditions affecting blood flow and blood vessels in the heart and brain.
Their findings are based on 95,442 French adults (average age 43 years; 79%
women) with no history of heart disease who were taking part in the
NutriNet-Santé cohort study between 2009 and 2021.
During the first two years of follow-up, participants completed at least
three (and up to 21) 24-hour online dietary records. Each food and beverage
item consumed was then matched at the brand level against three databases
to identify the presence and the dose of any food additive. Laboratory
tests were also performed to provide quantitative data.
Participants were also asked to report any major CVD event, such as a heart
attack or stroke, which were validated by an expert committee after
reviewing the participants’ medical records.
Deaths linked to CVD were also recorded using the French national death
register, and several well known risk factors for heart disease including
age, sex, weight (BMI), educational level, family history, smoking status,
physical activity levels, and diet quality (e.g. sugar, salt, energy,
alcohol intakes) were taken into account.
After an average follow-up of 7 years, higher intake of total celluloses
(E460-E468), cellulose (E460) and carboxymethylcellulose (E466) were found
to be positively associated with higher risks of CVD and specifically
coronary heart disease.
Higher intakes of monoglycerides and diglycerides of fatty acids (E471 and
E472) were associated with higher risks of all studied outcomes. Among
these emulsifiers, lactic ester of monoglycerides and diglycerides of fatty
acids (E472b) was associated with higher risks of CVD and cerebrovascular
diseases, and citric acid ester of monoglycerides and diglycerides of fatty
acids (E472c) was associated with higher risks of CVD and coronary heart
disease.
High intake of trisodium phosphate (E339) was also associated with an
increased risk of coronary heart disease.
There was no evidence of an association between the other studied
emulsifiers and any of the cardiovascular outcomes.
This is a single observational study, so can’t establish cause, and the
researchers acknowledge some study limitations. For example, the high
proportion of women, higher educational background, and overall more health
conscious behaviours among the NutriNet-Santé study participants compared
with the general French population, may limit the generalisability of the
results.
Nevertheless, the study sample was large and they were able to adjust for a
wide range of potentially influential factors, while using unique detailed
brand-specific data on food additives. What’s more, the results were
unchanged after further testing, suggesting that they are robust.
The authors stress that these results need replication in other large scale
studies, but say they could “contribute to the re-evaluation of regulations
around food additive usage in the food industry to protect consumers.”
“Meanwhile, several public health authorities recommend limiting the
consumption of ultra-processed foods as a way of limiting exposure to
non-essential controversial food additives,” they add.
Food additive emulsifiers and risk of cardiovascular disease in the
NutriNet-Santé cohort: prospective cohort study. BMJ. 06 September 2023
コメント