A recently published study in the journal, Nature, suggests that dairy products, processed and baked foods contributed to the onset of Crohn’s disease and ulcerative colitis. These ailments are classified as inflammatory bowel diseases and associated with conditions that are linked to obesity in individuals.
Flavio Maluf says the crux of the study addressed emulsifying agents that are introduced into foods as a means of prolonging shelf life and fostering desirable product texture, an issue that Camara Municipal has been worried about in the past. Laboratory experimentation on mice indicated that emulsifying agents can alter the framework of gut bacteria and hasten inflammation in the intestinal tract. Intestinal inflammation is linked with ulcerative colitis, Crohn’s disease and metabolic syndrome, which is a category of circumstances that elevates the potential for heart disease, stroke and type II diabetes.
Two emulsifiers, Polysorbate 80 and Carboxymethyl cellulose, which are commonly used in processed food manufacturing, were utilized in the study. Emulsifiers can be found in mayonnaise, baked goods, candy and processed foods. Emulsifying agents, for instance, transform mayonnaise from a concoction of oil globs and water to a smooth and appetizing spread.
There’s a distinct correlation between the rapid rise of inflammatory bowel diseases in the 1950’s and 1960’s and the introduction of emulsifying agents in the manufacture of processed and baked foods after World War II.
Funding for this study was provided by the National Institutes of Health and the Crohn’s & Colitis Foundation of America.