Eating an additive commonly found in ultra-processed foods during pregnancy could potentially increase the risk of health problems in children, according to scientists. A recent Spanish study conducted on mice revealed that two common emulsifiers used to bind food chemicals resulted in their offspring developing physical and mental health issues, such as anxiety.
The study focused on carboxymethylcellulose and polysorbate-80, additives that are present in thousands of foods, including microwave meals, butter, dressings, and ice cream. This adds to the growing list of health problems associated with consuming excessive amounts of ultra-processed foods, which have become a staple in the American diet. These foods, often loaded with sugar, fat, and sodium, can contain up to 120 ingredients that are challenging to pronounce.
To test the impact of these emulsifiers, the researchers provided female mice with water containing one percent emulsifiers, which is the maximum amount permitted by the Food and Drug Administration (FDA). Normally, food manufacturers add anywhere from 0.25 percent to 0.8 percent emulsifiers to food products. The mice continued to consume the water throughout pregnancy and nursing, while a control group received water without emulsifiers.
At 10 weeks old, the mice offspring exhibited unintentional weight loss and anxious behaviors. Male mice were more prone to weight loss, while females experienced anxiety more frequently. These effects occurred because the emulsifiers disrupted neural connections in the hypothalamus, a brain structure responsible for regulating various bodily functions. The hypothalamus produces leptin, a hormone that promotes energy expenditure and weight loss. Unintentional weight loss, if left unchecked, can lead to serious health complications, including malnutrition. Female mice also exhibited higher levels of anxiety.
Interestingly, despite the weight loss observed in mice, the rising obesity rates in humans suggest that additives in processed foods might have the opposite effect on our bodies. A global comparative study published in Obesity Reviews found a correlation between increased consumption of ultra-processed foods and higher body mass index (BMI).
Ultra-processed foods have become exceedingly prevalent in the American diet. A 2022 study from Northeastern University’s Network Science Institute estimated that 73 percent of the US food supply consists of ultra-processed foods. Another study published in Frontiers in Nutrition revealed that over 60 percent of the US caloric intake comes from these food products. Processing involves altering or adding ingredients, such as preserving them in oil or incorporating sugar and salt. In contrast, minimally processed foods, like whole apples, retain their natural form with no additional alterations. Processed foods, like apple sauce, have undergone some processing that modifies their original state. However, ultra-processed foods have undergone multiple levels of processing and are typically packed with hard-to-pronounce fats, colors, and preservatives.
Jessica Cording, a registered dietitian in New York City, pointed out that ultra-processed foods tend to be high in sodium, sugar, refined carbohydrates, unhealthy fats, and preservatives. Examples include microwave meals, snack mixes, and ice cream. While the health effects observed in the mouse study were relatively mild, they add to the numerous complications associated with consumption of ultra-processed foods previously identified by research findings.
For instance, a study published in the journal Neurology revealed that a 10 percent increase in consumption of ultra-processed foods could raise the risk of dementia. Another large cohort study conducted in France demonstrated that a similar increase in ultra-processed food intake led to a higher risk of breast cancer. Furthermore, researchers from Spain and France found a correlation between consuming ultra-processed foods and an increased risk of premature death.
Although the recent study highlights the potential risks of emulsifiers in mice, further research is necessary to better understand how these effects may translate to humans. The findings were published in the journal PLOS Biology.
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