Risks Associated with the Emulsifiers Used by Food Processors

By Wayne Persky

​In an era dominated by ultra-processed foods, the use of additives by food processors is probably at an all-time high. Among these additives, emulsifiers—commonly found in a range of processed and packaged foods—have recently drawn attention for their possible role in the development of increasing worldwide health issues.​

Emulsifiers are a class of food additives used by food processors and manufacturers to improve the texture, consistency, and stability of various food products. These substances have the ability to form and stabilize emulsions, which are mixtures of two or more immiscible liquids, such as oil and water, that would otherwise separate over time. Emulsifiers achieve this by reducing the surface tension between oil and water molecules, allowing them to mix more evenly and remain dispersed throughout the food product.

Common emulsifiers used in the food industry include:

Lecithins, mono and diglycerides, polysorbates, carboxymethylcellulose (CMC), soy lecithin, and gums. Food processors and manufacturers use emulsifiers to create a smooth and uniform texture in products such as sauces, dressings, and spreads; ensure that the ingredients do not separate or settle out; decrease the risk of spoilage and extend the shelf life of their products; and reduce the fat content without negatively affecting the texture or mouth feel of the product. Looking more closely at these emulsifiers:

1. Lecithins are naturally occurring compounds found in sources such as egg yolks and soybeans. They are widely used as emulsifiers in food products like mayonnaise, chocolate, and baked goods to improve texture and prevent ingredient separation.
   
   
2. Mono- and diglycerides are synthesized from vegetable oils and are commonly used as emulsifiers in processed foods such as margarine, ice cream, and baked goods to stabilize fat-water mixtures and improve product consistency.
   
   
3. Polysorbates are synthetic compounds derived from sorbitol and fatty acids. They are often used in dairy products, salad dressings, and frozen desserts as emulsifiers and stabilizers to enhance texture and prevent oil and water from separating.
   
   
4. CMC is a cellulose derivative that functions as a thickener, stabilizer, and emulsifier in a wide range of food products, including ice cream, sauces, and beverages. It helps improve texture and prevent ingredient separation.
   
   
5. Soy lecithin is a byproduct of soybean oil production and is commonly used as an emulsifier in chocolate, baked goods, and processed foods to improve texture and prevent ingredient separation.
   
   
6. Gums are made from certain legumes, and xanthan gum is made from byproducts of fermentation of the Xanthomonas campestris bacteria. Gums are used in many products as an emulsifier, and they are often used as thickeners and stabilizers in nut milks, nut butters, and similar products.

While emulsifiers offer numerous benefits for food processing and manufacturing, concerns have been raised about their potential impact on gut health, and the possibility that they might raise the risk of the development of inflammatory bowel disease (IBD) and other health issues. Research into the effects of emulsifiers on the gut microbiome and intestinal inflammation is ongoing, highlighting the need for further investigation into the safety and long-term consequences of their use in processed foods.

How significant are these possible risks of developing IBD?

IBD is a serious worldwide health problem, and the prevalence has been increasing in recent decades. While the exact causes of this increased risk is unclear, emerging research suggests that dietary factors, especially many foods associated with a 'Western diet,' may play a major role. Additives commonly used in many of these foods, and food emulsifiers, in particular, are under scrutiny because of their possible adverse effects on gut health and inflammation, especially regarding IBD.

A comprehensive review published in the *Journal of Crohn's & Colitis* delves into the mechanisms by which food emulsifiers may contribute to the development or exacerbation of IBD (Bancil, et al., 2021).[1] Ecological studies have revealed a positive correlation between emulsifier consumption and the prevalence of IBD, highlighting the need for further investigation into their potential role in disease pathogenesis. Both cell and animal studies have provided significant insight into the mechanisms by which dietary emulsifiers may be adversely affecting gut health and promoting intestinal inflammation. For example:

1. Emulsifiers have been shown to alter the composition and function of gut microbiota, favoring the proliferation of pro-inflammatory bacterial species.
   
   
2. Emulsifiers may disrupt the integrity of the mucus layer that protects the intestinal epithelium, thereby compromising its protective function and promoting inflammation.
   
   
3. Emulsifiers have the potential to increase intestinal permeability, allowing harmful substances to cross the intestinal barrier, where they can trigger an inflammatory response.
   
   
4. Emulifiers can activate inflammatory pathways within the intestinal epithelium leading to the production of pro-inflammatory cytokines, and an increase in tissue damage.
   
   
5. Emulsifiers may interfere with normal cell cycle regulation within the intestinal mucosa, contributing to abnormal cell proliferation and tissue inflammation.

Emulsifiers may be associated with the development of type 2 diabetes.

chronic exposure to emulsifiers. A groundbreaking study conducted in France, spanning over 14 years and involving more than 100,000 participants, sought to unravel the relationship between dietary emulsifier intake and the incidence of type 2 diabetes. The findings, published in The Lancet Diabetes & Endocrinology, revealed a troubling correlation between the consumption of certain emulsifiers and an increased risk of developing type 2 diabetes.[2]

The study found that:

1. Carrageenans were associated with a 3% increased risk per increment of 100 mg per day.
   
   
2. Tripotassium phosphate was associated with a 15% increased risk per increment of 500 mg per day.
   
   
3. Mono- and Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids were associated with a 4% increased risk per increment of 100 mg per day.
   
   
4. Sodium citrate was associated with a 4% increased risk per increment of 500 mg per day.
   
   
5. Guar gum was associated with an 11% increased risk per increment of 500 mg per day.
   
   
6. Gum Arabic was associated with a 3% increased risk per increment of 1000 mg per day.
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7. Xanthan gum was associated with an 8% increased risk per increment of 500 mg per day.

​The devil is in the details.

​Those risks may seem small, until we consider that a thousand milligrams is only 0.0353 ounce. In other words, 1 ounce is equal to 28,349.523 milligrams. So these research findings are actually very significant. Doing the math, for example, shows that xanthan gum is associated with a 454% increased risk of developing type 2 diabetes. Overall, these findings suggest that there's a very good chance that habitual consumption of foods containing these emulsifiers may contribute to the development of type 2 diabetes over time.​

In light of these findings, there's a growing need to re-evaluate current regulations governing the use of emulsifiers by the food industry. Regulatory agencies should prioritize consumer protection by reassessing the safety and long-term health effects of these additives. And as MC patients, especially, we should be particularly vigilant about ingesting emulsifiers, as they are commonly used in many of the commercially processed foods that many of us include in our diet. All of the commercially available milk substitutes, for example, contain emulsifiers.

Homemade is always safer.

​That doesn't mean that we can't usage these products. It simply means that if we choose to use them, we should be aware of the risks involved. Those of us who make our own milk substitutes always have to shake up our homemade products, in order to remix the ingredients each time we use them, but at least they don't contain any emulsifiers.

References

1. Bancil, A. S., Sandall, A. M., Rossi, M., Chassaing, B., Lindsay, J. O., and Whelan, K. (2021). Food Additive Emulsifiers and Their Impact on Gut Microbiome, Permeability, and Inflammation: Mechanistic Insights in Inflammatory Bowel Disease. Journal of Crohns & Colitis, 15(6), pp 1068–1079. Retrieved from https://pubmed.ncbi.nlm.nih.gov/33336247/
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​2. Salame, C., Javaux, G., Sellem, L., Viennois, E., de Edelenyi, F. S., Agaësse, C., . . . Touvier, M. (2024). Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study. The Lancet, Diabetes & Endocrinology, 12(5), pp 339–349. Retrieved from https://www.thelancet.com/journals/landia/article/PIIS2213-8587(24)00086-X/fulltext