High intake of several emulsifiers (part of the "E numbers" group of food additives), widely used in industrially processed foods to improve texture and extend shelf-life, is associated with increased risk of cardiovascular disease (CVD), suggests a study. Given that these food additives are used ubiquitously in thousands of widely consumed ultra-processed food products, these findings have important public health implications, say the researchers. Emulsifiers are often added to processed and packaged foods such as pastries, cakes, ice cream, desserts, chocolate, bread, margarine and ready meals, to enhance their appearance, taste, texture and shelf life. They include celluloses, mono- and...