E460, E461, E462… These additives, sometimes called stabilizers, whose presence is indicated on the food labels present in large stores and supermarkets, are regularly pointed out because of their danger. A study carried out by French researchers, published this Thursday in the british medical journalsuggests a link between its consumption and the risk of cardiovascular disease, reports Inserm.
Their conclusions are based on the analysis of data from 95,442 French adults “without a history of cardiovascular disease who voluntarily participated in the NutriNet-Santé cohort study between 2009 and 2021,” explains the National Institute of Health and Medical Research in a release.
A multi-year study
During the first 24 months, the participants completed online dietary records: each food or drink consumed was checked against databases to identify the presence and dosage of food additives, including emulsifiers.
Each participant “was invited” to report any major cardiovascular event, “which was validated by a committee of experts after reviewing their medical records,” explains Inserm.
After accounting for heart disease risk factors (weight, BMI, age, gender, etc.), the scientists “found that a higher intake of total cellulose (additives corresponding to codes E460 to E468, editor’s note) was associated with an increased risk of cardiovascular disease.
Sweets, ice cream, cakes…
“In particular” for the intake of E460 (microcrystalline cellulose, powdered cellulose) and E466 (carboxymethylcellulose), warns the Inserm. Additives E472b, E471, E472, E472c and E339 also stand out.
“Among these emulsifiers, lactic ester of fatty acid monoglycerides and diglycerides (E472b) was associated with increased risk of cardiovascular and cerebrovascular diseases,” Inserm writes.
E472b is found in “so many food categories,” including certain baby foods, as we can read on the UFC-Que Choisir website. This emulsifier is present, for example, in the list of ingredients for the Bridelice whipped cream and in the Napolitain de Lu cakes.
Some of the additives mentioned above are also present in the composition of Pépito or some Côte d’Or ice cream, according to the ingredient lists that can be consulted on the Monoprix websites.
“Better protect consumers”
In its press release, Inserm acknowledges that the study published this Thursday is “a unique observational study, which therefore cannot establish causality on its own.”
In addition, the scientists “recognize certain limitations to this study,” continues the National Institute of Health and Medical Research, such as the high proportion of women (79%) in the sample.
“While these results will be replicated in other studies around the world, they provide key new insights for the debate on reassessing regulations on the use of additives in the food industry, in order to better protect consumers,” he says. Mathilde Touvier, director of research at Inserm, and Bernard Srour, junior professor at INRAE, the main authors of the study.
Source: BFM TV
