All food additives articles
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NewsCinnamic acid blocks plasmid conjugation to slow antibiotic resistance spread
A new study reveals that cinnamic acid, a widely used food additive found in cinnamon, can effectively inhibit plasmid‑mediated conjugation, a major route for the global spread of antibiotic resistance genes (ARGs).
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NewsYellow food coloring changes gut microbiome in early life
Researchers found that the gut microbiotaof young rats changed with exposure to acceptable daily intake levels of the food coloring tartrazine. The males showed increases in bacteria linked to low-grade inflammation and they also did not gain as much weight as was expected.
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NewsHigh consumption of ultraprocessed foods may be linked to cancer survivors’ risk of death
Cancer survivors who consumed higher amounts of ultraprocessed foods as part of their diet had a significantly increased risk of both all-cause and cancer-specific death, a new study shows.
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NewsFood additives in pregnancy: effects on offspring microbiota increase susceptibility to inflammatory diseases
A study conducted in mice reveals that maternal consumption of dietary emulsifiers can have a negative impact on the gut microbiota of their offspring and may increase their risk of developing chronic inflammatory gut disorders and obesity in adulthood.
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NewsScientists harness microbiota as ally for predicting individual sensitivity to food additives
Researchers developed a human microbiota modelling system capable of predicting each person’s sensitivity to an emulsifier, using a simple stool sample, paving the way for a personalised nutrition approach based on the gut microbiota.
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NewsThe consumption of certain food additive emulsifiers could be associated with the risk of developing type 2 diabetes
Researchers studied the relationships between the dietary intakes of emulsifiers, assessed over a follow-up period of maximum 14 years, and the risk of developing type 2 diabetes in a large study in the general population.