2023-08-24 20:00:03
A study in mice shows that consumption of emulsifiers, a common ingredient in ultra-processed human foods, during pregnancy or lactation is associated with mild health risks for offspring.
Emulsifiers help preserve the texture of many ultra-processed foods, inincluding some ice creams, breads, cake mixes, soups, salad dressings etc
Previous research has already linked emulsifier consumption to an increased risk of intestinal inflammation, obesity, and other health conditions. Additionally, unbalanced nutritional habits of pregnant or lactating mothers have been linked to long-term health risks for offspring. However, the specific effects of maternal consumption of emulsifiers on the offspring are unclear.
Now, the team of Maria Milà-Guasch del Institute of Biomedical Research August Pi i Sunyer (IDIBAPS) in Barcelona, whose data is presented in PLOS Biologyadministered to laboratory mice water containing two types of emulsifiers commonly found in combination in human foods: carboxymethylcellulose and polysorbate-80.
Mice received, from before pregnancy to lactating offspring, the maximum concentration of each emulsifier allowed in human food products by the Food and Agriculture Organization of the United Nations and the World Health Organization. For comparison, other mice were given water without emulsifiers.
And the results showed that the offspring of mice consuming emulsifiers were at increased risk of certain health problems, including mild metabolic, cognitive and psychological impairments. These effects were greater in males, but females were deficient as well.
According to their analyses, maternal consumption of emulsifiers caused a developmental disturbance of neural circuitry in the offspring’s hypothalamus, a part of the brain that plays a central role in regulating metabolism.
For Javier Sánchez Perona, senior scientist at the Institute of Fat-CSIC and researcher in Nutrition and Lipid Metabolismthe study is “important because it contributes to the knowledge of the components of ultra-processed foods that can contribute to their negative effects on health.”
However, some precautions must be taken when interpreting it, he pointed out to Science Media Centre.
In the first place, “it is a study carried out in mice, so its conclusions cannot be extrapolated to humans.” In other words, “we cannot affirm that the consumption of emulsifiers by humans has the same consequences as those shown in the study.”
Pups of mice consuming emulsifiers were at increased risk of mild metabolic, cognitive, and psychological impairment
Furthermore, the emulsifiers were administered to the animals in the drinking water and not in the form of an ultra-processed feed.
Also, he says, “There are many types of emulsifiers, but the researchers only tested two. It is possible that other ‘more natural’ emulsifiers such as lecithin, guar gum or partial glycerides would have different effects.”
Finally, the emulsifiers were added to the mice’s drinking water at 1%, which is a “quite high dose.”
This is a study carried out in mice, so its conclusions cannot be extrapolated to humans.
Javier Sánchez Perona
Institute of Fat-CSIC
This expert recalls that research with ultra-processed foods in humans is very complex for many reasons, “one of which is ethical.” because there is information that “links its consumption with health. That is one of the reasons why there are so few clinical trials that have evaluated the effect of ultra-processed foods in humans.”
Sánchez Perona concludes that, despite the fact that the relationship between ultra-processed foods and diseases is known, «science has not yet been able to demonstrate a clear cause-and-effect connection, as well as detailed information about the mechanisms involved. This study in mice offers important information for understanding the specific components of these foods that can have adverse health effects. However, it should be considered with caution due to methodological limitations.”
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