The role of emulsifiers in chronic disease risk

wikipedia.com

A recent article in The Conversation, by nutrition and dietetics experts Melinda Coughlan and Nicole Kellow, looks at the results of a recent study on mice which found that emulsifiers have the potential to damage the intestinal barrier, leading to inflammation and increasing our risk of chronic disease. 

Food additives and chronic disease risk: what role do emulsifiers play? is a very readable explanation of the effects of emulsifiers on the digestive system and connections with metabolic disease.  The authors are clear that the study (published in Nature Immunology) was only on mice and the results may not transfer to humans, but they conclude with the sensible advice, "these studies drive home the importance of cooking using fresh ingredients and avoiding or minimising the use of processed foods".