The More we Offer «Light-Food» To the Consumers, the More Obesity Increases: Could Emulsifiers be Responsible?

Abstract

So there is an urgent need to revisit the uses and practices concerning food emulsifiers in the food industry in regard to their potential adverse effects on intestinal barrier functions. Rather than trying to repair a disrupted intestinal barrier, how about trying not to damage it in the first place through our daily food intakes. References 1. Aguilar F, Crebelli R, Dusemund B, Galtier P, Gott D, et al. (2013) Scientific opinion on the re-evaluation of sodium stearoyl-2-lactylate (E481) and calcium stearoyl-2-lactylate (E482) as food additives. EFSA Journal 11(5): 3144. 2. Chassaing B, Koren O, Goodrich JK, Poole AC, Srinivasan S, et al. (2015) Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome. Nature 519(7541): 92-96. 3. Christiansen A, Backensfeld T, Weitschies W (2010) Effects of non-ionic surfactants on in vitro triglyceride digestion and their susceptibility to digestion by pancreatic enzymes. Eur J Pharm Sci 41(2): 376-382. 4. Csáki KF (2011) Synthetic surfactant food additives can cause intestinal barrier dysfunction. Med Hypotheses 76(5): 676-681. 5. Lerner A, Matthias T (2015) Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease. Autoimmun Rev 14(6): 479-489.