A recent study concludes that dietary emulsifiers promote inflammatory diseases in mice by interfering with beneficialmicrobiota in the gut. Two-headed creatures are the main villains in two stories, and a camel with two elephant heads makes it a trio.
From the University of Maryland, the Baltimore Veterans Affairs Medical Center, the Geriatric Research Education and Clinical Center, and University of Maryland Claude D. Grant Support: In part by a grant from the National Institute of Aging (AG-07857), a Research Career and Development Award from the National Institute of Aging (AG-05564), the Office of the Dean at the University of Maryland, and the Geriatric Research Education and Clinical Center (GRECC), Department of Veterans Affairs. Anyone can submit a comment any time after publication, but only those submitted within 4 weeks of an article’s publication will be considered for print publication.

Food and Drug Administration are commonly added to processed foods to improve texture, increase shelf life and prevent oils and fats from separating. According to researchers, dietary emulsifiers disrupt the mucus layer separating beneficial microbiota from epithelial cells of the intestinal wall, resulting in increased bacterial translocation and inflammation of the gut. One month after publication, editors review all posted comments and select some for publication in the Letters section of the print version of Annals.
The main function of lipids are to store energy, to signal, and to build a structure for the cell membrane. You’ll see them listed on ingredient labels as polysorbate 80, lecithin, carrageenan, polyglycerols, xanthan and other gums in everything from bread and cookies to salad dressings, ice cream, non-dairy milks and more.

Lipids may also be defined as hydrophobic, hydrophobic in this case, means to be non-polar. Emulsifiers are also utilized to reduce or remove trans fats and gluten from low-fat, dairy-free and gluten-free items marketed as “health” foods and can appear in organic and non-GMO labeled foodsas well. As pervasive as they are in packaged foods, could emulsifiers be causing health concerns? Present caloric guidelines, which were established in healthy elderly persons, substantially underestimate the resting caloric needs of elderly persons with heart failure.

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