Emulsifier food additives promote inflammation, obesity

Natural Health News – emulsifiers, which most processed foods are added to help texture and extend shelf life, it can negatively AFECT intestinal microbiota, causing intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome, according to a new study.

Inflammatory bowel disease (IBD), which includes Crohn’s disease and ulcerative colitis, affects millions of people and is often severe and debilitating. Metabolic syndrome is a group of disorders related to common obesity that can lead to cardiovascular type 2 diabetes, disease and / or liver. The incidence of IBD and metabolic syndrome has increased markedly since the mid-20th century

The term “intestinal flora” refers to the diverse population of 100 trillion bacteria that live in the intestinal tract. Gut microbiota are disturbed in IBD and metabolic syndrome. The research, published the journal Nature , led by the Institute of the State University of Georgia researchers in Biomedical Sciences’ Drs. Benoit Chassaing and Andrew T. Gewirtz, suggests emulsifiers may be partially responsible for altering the balance of this natural bacterial population, increasing the incidence of these diseases.

The promotion of inflammation

“A key feature of these modern plagues is the alteration of the intestinal flora in a way that promotes inflammation,” says Gewirtz.

“The dramatic increase in these diseases has occurred despite the consistent human genetics, suggesting a key role for an environmental factor,” says Chassaing. “The food interacts closely with the microbiota by what we consider the modern additions to the food supply could possibly cause more pro-inflammatory intestinal bacteria.”

The addition of emulsifiers to food seemed to fit the time frame for accelerating these diseases and has been shown to promote bacterial translocation (the passage of viable bacteria resident of the gastrointestinal tract to the normally sterile tissues, as the lining of the intestine and the lungs to the heart and other internal organs).

So the researchers hypothesized that emulsifiers can affect the intestinal flora to promote these inflammatory and experiments designed to test this possibility diseases.

The team fed mice two emulsifiers used very often, polysorbate 80 (used in reams of ice and deserts, pickles and chutneys and also in food supplements) and carboxymethylcellulsose (commonly added to baked goods creams desserts and ice), at doses looking model the widespread use of many emulsifiers that are incorporated into almost all processed foods.

was observed that consumption of emulsifier changed the balance of types of bacteria in the gut in a way that made it more pro-inflammatory. The microbiota altered had improved ability to digest and infiltrate the dense mucus layer lining the intestine, which is normally largely devoid of bacteria measured. Alterations in bacterial species also resulted in bacteria that produce substances that promote inflammation.

Bad news if healthy or sick

Such changes in bacteria trigger chronic colitis in genetically prone to this disorder mice due to abnormal immune systems. By contrast, in mice with normal immune systems, induced low grade emulsifiers or mild intestinal inflammation and metabolic syndrome, characterized by increased levels of food intake, obesity, hyperglycemia and insulin resistance.

The effects of emulsifier consumption were eliminated in germ-free mice, which lack a microbiota. Transplant microbiota of mice treated with emulsifiers germfree mice was sufficient to transfer some parameters of low-grade inflammation and metabolic syndrome, indicating a central role for microbiota in mediating the adverse effects of emulsifiers.

The team is now testing additional emulsifiers and designing experiments to try to replicate the results in humans. If similar results are obtained, this would indicate a role

“We are not at odds with the common assumption that over-eating is a fundamental cause of obesity and metabolic syndrome,” says Gewirtz. “On the contrary, our results reinforce previous work suggested by the low-grade inflammation as a result of an altered microbiota may be an underlying cause of overeating concept.”

The team points out that the results of their study suggest that current evidence and approval of food additives may not be adequate to prevent the use of chemicals that promote driven by inflammation diseases of low grade and / or what will cause disease mainly in susceptible people.

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