Ultra-processed foods are widely consumed due to their convenience, taste, and affordability. However, they are loaded with salt, sugar, unhealthy fats, and various food additives—contributing to obesity, diabetes, hypertension, and even cancer-related mortality. Now, growing evidence links these foods to allergic and inflammatory diseases.
Additives Under the Scanner
A recent review of 43 studies published since 2015 highlights how food additives—especially emulsifiers can harm health. Emulsifiers like carrageenan, polysorbate 80, and guar gum disrupt gut microbiota, weaken the intestinal lining, and trigger inflammation. These changes can lead to conditions like inflammatory bowel disease (IBD), food allergies, and metabolic disorders.
Mechanisms of Harm
Emulsifiers alter gut bacteria, reduce protective mucus layers, and make the intestine more permeable. This increases the risk of immune reactions and chronic inflammation. Some, like polysorbate 80, also enhance the absorption of harmful chemicals such as MEHP-AF, an endocrine disruptor.
Other Additives Pose Risks Too
- Flavor enhancers like MSG may cause mild reactions in sensitive individuals.
- Artificial colors such as carmine and tartrazine can trigger hives or anaphylaxis.
- Preservatives like sulfites may worsen asthma or cause allergic reactions.
pH control agents are generally safe but can cause confusion for people with allergies due to misleading labels.
Call for Caution and Research
The review identifies emulsifiers as particularly harmful and calls for more research into their long-term effects. As reported by news-mdical.net, scientists stress the need to protect gut health and barrier integrity to reduce the risk of immune disorders.