New research in mice has shown that consumption of emulsifiers, commonly found in ultra-processed human foods, during pregnancy or lactation is associated with mild health risks in offspring. The study, led by Maria Milà-Guasch of the Institut d’Investigacions Biomèdiques August Pi i Sunyer (IDIBAPS) in Barcelona, Spain, highlights the potential impact of emulsifiers, which are widely used to preserve the texture of foods such as ice cream, bread, cake mixes and salad dressings. The findings, published on 24 August in the open-access journal PLOS Biology, contribute to the understanding of the consequences of maternal consumption of emulsifiers on the health of offspring.
While emulsifiers play a role in improving the texture of various processed foods, previous research has linked their consumption to an increased risk of gut inflammation, obesity and other health conditions. In addition, unbalanced diets in pregnant or breastfeeding mothers have been linked to long-term health risks in their children. However, the precise effects of maternal consumption of emulsifiers on offspring have remained unclear.
To investigate these effects, the researchers gave laboratory mice water containing two common emulsifiers, carboxymethyl cellulose and polysorbate-80. The concentration of each emulsifier corresponded to the maximum allowable level in human food as set by the Food and Agriculture Organization and the World Health Organization. A control group of mice was given emulsifier-free water for comparison.
The study showed that the offspring of mice consuming emulsifiers had an increased susceptibility to certain health problems, including mild metabolic, cognitive and psychological impairments. While these effects were most pronounced in male offspring, female offspring also showed impairments.
A combination of gene expression tests and other laboratory analyses suggested that maternal consumption of emulsifiers disrupted the development of neural circuits in the hypothalamus of offspring. The hypothalamus is a brain region that is critical for regulating metabolism.
While further research is warranted to gain deeper insights into the effects of maternal emulsifier consumption on offspring, the study authors emphasise the need for increased awareness of the potential risks associated with the consumption of ultra-processed foods by expectant and breastfeeding mothers. They are particularly concerned about seemingly healthy products, such as certain vegetarian and vegan options, which may still contain emulsifiers that could pose health risks to offspring.
