Prevention & lipidsCohort study
Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study
- Prospective cohort study
Authors' conclusion
This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.
Study context
- Population
- French adults (>18 years) without prevalent cardiovascular disease (CVD), NutriNet-Santé study, 2009–2179.0% women
- Participants
- 95,442 adults
- Exposure
- Higher vs lower intake of food additive emulsifiers
- Outcome
- Risk of CVD, CHD and cerebrovascular disease per additional SD of emulsifier intake
- Follow-up
- Median 7.4 years
Main finding
As reported in the abstract
CVD, CHD and cerebrovascular disease per 1 SD increase in emulsifier intake
Hazard ratio (95% CI)P value
celluloses (E460-E468)CVD, per 1 SD
1.05(1.02–1.09)
P = 0.003celluloses (E460-E468)CHD, per 1 SD
1.07(1.02–1.12)
P = 0.004cellulose E460CVD, per 1 SD
1.05(1.01–1.09)
P = 0.007cellulose E460CHD, per 1 SD
1.07(1.02–1.12)
P = 0.005carboxymethylcellulose (E466)CVD, per 1 SD
1.03(1.01–1.05)
P = 0.004carboxymethylcellulose (E466)CHD, per 1 SD
1.04(1.02–1.06)
P = 0.001E472bCVD, per 1 SD
1.06(1.02–1.10)
P = 0.002E472bcerebrovascular disease, per 1 SD
1.11(1.06–1.16)
P < 0.001E472cCVD, per 1 SD
1.04(1.02–1.07)
P = 0.004E472cCHD, per 1 SD
1.06(1.03–1.09)
P < 0.001trisodium phosphate (E339)CHD, per 1 SD
1.06(1.00–1.12)
P = 0.03Per 1 SD, as printed
Observational data: associations, not effects.
Further findings
Incident events during follow-up · median 7.4 years
- Incident CVD
- 1995
- Incident CHD
- 1044
- Incident cerebrovascular disease
- 974
Sensitivity analyses
- Consistent associations
Original publication
Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study. BMJ. Published 6 September 2023. doi:10.1136/bmj-2023-076058
Summarised from the published abstract; every number is checked against it