Researchers say emulsifiers may cause a variety of health problems

The difference between commerce and science: Commerce wants to sell its products by showing you eye and attention catching ads and videos, while  science tries to see what lies behind the masks and makes people alert. 

Which one do you listen to and which one do you follow?

Ice cream that resists melting. Great, you would think and buy  the thing that  can make this possible.

'But, wait', says science. Why?

This is the actual scene playing out before you:

 In a video explaining the science behind it, a seller of food chemicals shows scoops of ice cream holding their shape under hot lights. The super ingredient? Polysorbate 80.

Polysorbate 80 is an emulsifier, a chemical used to control the consistency of thousands of supermarket products. Other widely used emulsifiers or stabilizers include carboxymethyl cellulose, carrageenan, and maltodextrin.

Emulsifiers and thickening agents play an important role in improving food texture and consistency.

Recently, such ingredients have been showing up in scientific studies for another reason: Researchers say they may cause a variety of health problems.

Studies have found that emulsifiers can alter the mix of bacteria in the gut, known as the microbiome or microbiota; damage the lining of the gastrointestinal tract; and trigger inflammation, potentially contributing to problems elsewhere in the body.

Emulsifiers and stabilizers are among the most common ingredients in ultra-processed foods. But could you ban them?

This is the complexity of the war on food additives. 

The researchers show how, when it comes to food science, regulators are chronically playing catch-up. In the meantime, for many ingredients, regulators and consumers alike are left in a gray zone between suspicion and proof of harm in humans.

Emulsifiers' assault on the microbiome could help explain inflammatory bowel diseases such as Crohn's disease and ulcerative colitis, metabolic disorders, and even cancer, the studies suggest.

"There is a lot of data showing that those compounds are really detrimental to the microbiota and that we should stop using them," say the several studies on them.

But solid proof?!

Yet much larger and more ambitious clinical trials in humans are needed to get it.

Wait, we  some evidence from doctors and patients. 

For people who  suffered from gastrointestinal illness, the research fits their own experience as a consumer. Changing their diet to avoid emulsifiers has made a shocking difference, easing symptoms that were debilitating. 

Clinically, many patients have reported an improvement in symptoms with such changes, say the gastroenterologists.

The scientific findings come with caveats. For instance, much of the research has been done in mice, or by mimicking the human gut in a tube. There are many unknowns. Not all emulsifiers have bad effects, or the same effects, and some people are thought to be much more vulnerable than others.

Even some researchers who have co-authored papers say that it's too soon to say regulators should ban them.

Still, the research poses a challenge.

 When emulsifiers began spreading through the food supply, controllers weren't focusing on the gut microbiome, a relatively recent scientific frontier, researchers say. The scenario changed now as science progressed. We cannot use old excuses.

There's a body of research now that suggests concern with some of these ingredients. These chemicals are creating an inflammatory response in the gastrointestinal tract, and with an altered microbiome lining that GI tract, kids feel sick, report the medical doctors.

Same is true for petroleum-based food dyes too. 

As far back as 2020, an international organization for the study of inflammatory bowel diseases advised that, for people with those conditions, it "may be prudent to limit intake" of maltodextrin, carrageenan, carboxymethyl cellulose, and polysorbate 80.

Emulsifiers are developed from a variety of sources, including plants and bacteria.

Some ingredients that might affect the microbiome show up in foods because they were deemed "generally recognized as safe.

But new information does at any time require reconsideration. Doesn't it?

Earlier these  substances "fell within the standards" when they were greenlighted.

These chemicals were "never considered before for the potential effect on the microbiota".

For a consumer, trying to steer clear of emulsifiers can be difficult. Without realizing it, people can consume a variety of emulsifiers from a variety of foods—and the same chemicals from multiple sources.

Polysorbate 80 alone was listed as an ingredient on the labels of 2,311 products!
Carrageenan was listed on 8,100 product labels; maltodextrin, 12,769; and xanthan gum, 17,153.
Some emulsifiers have multiple names, making them harder to recognize. Some names can apply to more than one emulsifier. Controllers find it difficult to identify them.
Carboxymethyl cellulose—not to be confused with methyl cellulose—is also known as carboxymethylcellulose and cellulose gum. Maltodextrin can be derived from substances such as cornstarch, rice starch, and wheat starch—but the FDA doesn't consider it synonymous with the term "modified food starch."

The naming practices can frustrate efforts to track the chemicals in food, to measure how much of the stuff people are taking in, and even to figure out precisely which chemicals a scientific study evaluated, researchers say.
And there is a hell lot of confusion everywhere!
The very term "emulsifier" is problematic. By strict definition, emulsifiers create an emulsion—a stable blend of liquids that would not otherwise mix, such as oil and water. However, the term is used broadly, encompassing chemicals such as maltodextrin that thicken, stabilize, or alter texture.

Emulsifiers can be found in foods marketed as natural or healthy as well as ones that look artificial. Some products contain multiple emulsifiers.

Research on emulsifiers has been building in recent years.

For instance, a study published in January this year by the Journal of Crohn's and Colitis concluded that a diet low in emulsifiers is an effective treatment for mild or moderate Crohn's disease. 

A study published in February 2024 in the journal PLOS Medicine found that higher intakes of carrageenan and mono- and diglycerides of fatty acids were associated with higher risks of cancer. The study observed 92,000 French adults for an average of 6.7 years.

A study published in September 2023 in The BMJ, formerly known as the British Medical Journal, found that intake of several types of emulsifiers was associated with the risk of cardiovascular disease. The study observed more than 95,000 French adults for a median of 7.4 years.

A series of earlier studies found that emulsifiers "can promote chronic intestinal inflammation in mice"; that two in particular, carboxymethyl cellulose and polysorbate 80, "profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states"; and that, based on a laboratory study of human samples, "numerous, but not all, commonly used emulsifiers can directly alter gut microbiota in a manner expected to promote intestinal inflammation," as recounted in a 2021 paper in the journal Microbiome.

But when conflicts of interest take hold, even researchers cook up research results.

Will the companies that make these products stop using these 'chemicals'?

We are in the twilight zone now, neither here, not there. After knowing this, we have to take our own decisions now.

I am making my own ice creams now, without using any harmful chemicals.  I am making my own other things too. They might not be like the ones we buy outside. But  they are good for my health.  That is enough for me.

What about you? 

Sources: Microbiome, British medical journal, PLoS Medicine and medical express with inputs from Sci-Art Lab.