Emulsifier backlash is growing—are you paying attention?
Key Takeaways
Industry Buzz
"There is a lot of data showing that those compounds are really detrimental for the microbiota and that we should stop using them." — Benoit Chassaing, research director at French National Institute of Health and Medical Research
A significant portion of dietary energy intake in any Western diet comes from ultra-processed foods (UPFs). These heavily processed products contain unusual food additives and infrequently used ingredients.[]
Emulsifiers are particularly popular additives, especially in UPFs with high-fat content. They are prized for their capacity to dissolve and thicken, improving texture and extending shelf life.[]
Under RFK Jr. as HHS Head, these substances have been placed under renewed scrutiny for their potential to disrupt the gut microbiome, damage intestinal lining, and trigger inflammation—factors linked to conditions like IBD, metabolic disorders, and even cancer.[]
As much of the data stems from animal or lab studies, health officials and researchers agree larger human trials are needed. However, regulators remain caught between outdated safety assumptions and mounting evidence that some “generally recognized as safe” ingredients may pose real risks.
The problematic GRAS
GRAS—aka, “generally regarded as safe”—is a term used by the FDA to label food substances recognized as safe by experts, allowing them to be used in food without formal FDA approval.
Unlike regulated food additives, GRAS substances don't undergo FDA review and have no specific usage limits.[]
Among the 450 items on the GRAS list are the following emulsifiers and additives: lecithins, mono- and diglycerides (MDG), monosodium phosphate derivatives of mono- and diglycerides, diacetyl tartaric ester of monoglycerides (DATEM), maltodextrin, carboxy-methyl-cellulose (CMC), carrageenan, and polysorbate 80 (p80).
Risk of gut inflammation
Emulsifiers like carrageenan can trigger intestinal inflammation and ulcers in both laboratory and animal models. Other widely used agents like CMC and p80, as noted by researchers writing in Frontiers in Nutrition, tend to disrupt the microbiota composition, leading to continuous low-grade inflammation and metabolic disorders.[]
"There is a lot of data showing that those compounds are really detrimental for the microbiota and that we should stop using them. "
— Benoit Chassaing, a research director at the French National Institute of Health and Medical Research
Because of their detergent-like properties, emulsifiers can degrade the gut’s protective mucosal layer, allowing bacteria to breach the epithelial barrier. This disruption in mucus–bacteria interaction may further promote inflammation and immune activation.
New data says: Some are worse than others
In a recent Instagram Reel, Dr. Elena Ivanina, a board-certified integrative physician, suggested that not all emulsifiers are created equal, advising clinicians and patients alike to "make it soy lecithin." Her recommendation is rooted in the idea that, among commonly used food emulsifiers, soy-derived lecithin may pose fewer disruptive effects on the gastrointestinal microbiome compared to harsher alternatives like p80 or CMC.
While compounds such as p80 and CMC have been shown in animal and in vitro studies to disrupt intestinal barriers, promote inflammation, and alter microbial communities, soy lecithin appears to be more benign in comparison—even though data remains limited and the jury is still out on its long-term effects.[]
Dr. Ivanina’s perspective serves as a valuable clinical bridge: Until larger-scale, controlled human trials are conducted, practitioners can lean toward emulsifiers with potentially lower risk profiles—like soy lecithin—when advising patients seeking to minimize gut microbial disruption without fully eliminating UPFs.
Practical tips for healthier choices
As an HCP, you play a critical role in guiding your patients toward healthier dietary choices. Given the potential risks associated with these additives, here is some guidance to share with your patients.
Shop mindfully at grocery stores. Pick your edibles from the outer aisles of the grocery store, where fresh produce, lean meats, and dairy products are usually located. Take a moment to read the ingredient labels on packaged foods before buying them.
Watch out for terms like "emulsifiers," "additives," and "preservatives" on food labels. Foods with fewer additives are generally a better choice. For example, opt for plain yogurt instead of flavored variants.
Make it a priority to eat whole, unprocessed foods and a high-fiber diet. Fresh vegetables, fruits, whole grains, and lean proteins are packed with nutrients and free from artificial additives. For instance, pick fresh apples over apple-flavored snacks.
Minimize the consumption of heavily processed snacks like chips, crackers, and cookies. Instead, snack on natural foods like mixed nuts or fresh carrot sticks.
Prepare meals at home whenever possible. This allows greater control over the ingredients in the food and helps avoid hidden additives.