Commonly Used “E” Food Additives Can Increase the Risk of Heart Disease
A study has indicated that increased consumption of various emulsifiers that are part of the ‘E numbers’ class of food additives, commonly made use of in processed foods to enhance texture and prolong shelf-life, is linked to greater cardiovascular disease risk. DOI: 10.1136/bmj-2023-076058 These results have significant implications for public health considering that these food […]
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