An Ingredient in Nearly Every Heavily Processed Package Food Might Pose a Health Risk

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Emulsifiers are everywhere, with research showing they may not be benign for our health.

Skim the labels on nearly any packaged food in the supermarket and you’re bound to find a few ingredients that aren’t in your kitchen cabinets. But while you’re fretting about high-fructose this and artificial that, scientists have uncovered a potential new health threat in your favorite protein powder or bottle of salad dressing: emulsifiers—ubiquitous food additives that are almost impossible to avoid.

• A study published in The BMJ found higher cardiovascular risk among subjects who consumed greater amounts of two types of emulsifiers: total monoglycerides and diglycerides of fatty acids. The research suggests that emulsifiers might have a role in cardiovascular health, regardless of the other components in ultraprocessed foods.
• An investigation in The Lancet Diabetes & Endocrinology determined that consuming emulsifiers found in processed foods may increase the risk of Type 2 diabetes, with certain additives showing associations with higher risk levels.

These food additives can extend shelf-life, alter the taste of the final product, improve structure, and, most importantly, produce a consistent blend of two or more ingredients such as oil and water (allowing for a better texture). While there is some reason to be concerned about these ubiquitous packaged food ingredients, we still don’t know if certain emulsifiers are more troublesome than others or how much a person needs to consume for problems to arise.