#561: Emulsifiers in the Modern Diet: Health Risk or Harmless Additive?

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Introduction

Emulsifiers are a ubiquitous component of the modern food supply, found in everything from salad dressings and dairy products to pastries and sauces. Traditionally regarded as safe by regulatory agencies, emulsifiers play a vital role in enhancing the texture, stability, and shelf-life of countless processed foods.

Yet, in recent years, emerging research has prompted a reevaluation of this assumption, raising intriguing questions about whether regular consumption of these additives might have previously overlooked health consequences.

Recent epidemiological studies have suggested possible associations between higher emulsifier intake and chronic health issues. Concurrently, mechanistic research has provided some biological pathways through which emulsifiers could disrupt gut health.

This episode aims to critically examine the scientific literature surrounding dietary emulsifiers, differentiating credible evidence from speculation, and outlining what can—and cannot—be concluded about their potential risks.

The Hosts

Dr. Alan Flanagan has a PhD in nutrition from the University of Surrey, where his doctoral research focused on circadian rhythms, feeding, and chrononutrition.

This work was based on human intervention trials. He also has a Masters in Nutritional Medicine from the same institution.

Dr. Flanagan is a regular co-host of Sigma Nutrition Radio. He also produces written content for Sigma Nutrition, as part of his role as Research Communication Officer.

Danny Lennon has a master’s degree (MSc.) in Nutritional Sciences from University College Cork, and he is the founder of Sigma Nutrition.

Danny is currently a member of the Advisory Board of the Sports Nutrition Association, the global regulatory body responsible for the standardisation of best practice in the sports nutrition profession.

Timestamps

• [01:18] Emulsifiers in food: definition, function, and common uses
• [05:15] Regulatory approval and traditional safety evaluations
• [09:32] Epidemiological studies on emulsifiers: nutriNet-santé cohort
• [14:55] Emulsifiers and cardiovascular disease risk
• [26:12] Emulsifiers and type 2 diabetes risk
• [30:01] Emulsifiers and cancer risk
• [35:05] Mechanistic insights: emulsifiers, gut health, and inflammatory bowel disease (IBD)
• [47:15] Practical recommendations and clinical implications

Related Resources

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• Relevant studies:
  • Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort
  • Food additive emulsifiers and the risk of type 2 diabetes
  • Food additive emulsifiers and cancer risk
  • Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose
  • Food additive emulsifier restriction is feasible in people with Crohn’s disease
  • Hypothesis: Increased consumption of emulsifiers as an explanation for the rising incidence of Crohn’s disease
  • Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

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