Emulsifiers Under Scrutiny – Are They Harming Our Gut?
Emulsifiers have long been staples of the modern food industry – making ice cream melt more slowly, keeping sauces smooth, and improving texture and shelf life in thousands of products. But researchers are increasingly warning that these additives may have unintended health effects, particularly on the gut and immune system.
Emulsifiers are found in dairy products such as milk, cream, butter, cheese, and yogurt.
An article in CNN/KFF Health News highlights emerging scientific findings showing that common emulsifiers such as polysorbate 80, carboxymethylcellulose,
French researcher Benoit Chassaing, a lead scientist at INSERM, states that there is substantial evidence these compounds are harmful to the microbiota and should no longer be used. However, he emphasizes that more large-scale, controlled human trials are needed to draw firm conclusions.
One compelling case is that of Lewis Rands, a geneticist who suffered from severe IBD. After removing emulsifiers from his diet, his symptoms dramatically improved — more than with any medication he had previously taken. Doctors in the U.S. have reported similar patient outcomes, noting reduced symptoms with dietary changes.
Despite growing concerns, regulatory frameworks have not kept pace. Many emulsifiers were approved by the FDAdecades ago under the GRAS (“generally recognized as safe”) designation — a status granted without assessing their impact on the gut microbiome, a field that has only recently gained attention. Both current and former FDA leaders acknowledge that the standards used to approve these additives need to be modernized.
Avoiding emulsifiers as a consumer is no easy task. These additives are found in more than 10,000 food products, often under a variety of names that make them hard to recognize. Even products labeled “natural,” “organic,” or “clean” often contain multiple stabilizing agents. The confusion is compounded by inconsistent labeling and naming conventions across the food industry.
The science remains mixed. A 2024 UK clinical study on Crohn’s disease patients showed clear improvement with reduced emulsifier intake, while a 2023 Australian study found no measurable effect in otherwise healthy participants. Still, interest in the topic is growing fast. In the U.S., it has reached political levels, with Health Secretary Robert F. Kennedy Jr. including emulsifiers in his “Make America Healthy Again” campaign, alongside petroleum-based food dyes.
The conclusion is that we are in a scientific gray area: early research shows strong warning signs, but clear guidelines and regulation are still lacking. While more evidence is needed, an increasing number of people report improved well-being when they avoid emulsifiers — pointing to the importance of transparency, better labeling, and ongoing research.
Read the whole article here: https://edition.cnn.com/2025/
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