Study: Emulsiers used in common processed foods linked to heart problems

Emulsifiers and other substances known as e-numbers are used to preserve and add texture to packaged foods. — dpa

A HIGH intake of certain agents used in ultra-processed food (UPF) has been linked to an increased risk of heart problems such as heart attacks, angina and strokes, according to a new study.

French researchers said their findings, published in The BMJ, could be used to help re-evaluate regulations in the food industry “to protect consumers.”