Video 1 min read

Food additives: what they really do to your microbiome

Published the Updated By Sacha Tembe and Jeanne Fenouil; Translation: AI-assisted

White bread, ice cream, crème fraîche: emulsifiers are everywhere on our plates. Benoit Chassaing and his team at the Institut Pasteur have shown that they may contribute to chronic inflammatory diseases by affecting the gut microbiome, paving the way for personalized nutrition.
  • #Microbiota
  • #Food additives
Additifs alimentaires et microbiote

Pour visionner cette vidéo, vous devez accepter le cookie YouTube.

© Script: Jeanne Fenouil and Sacha Tembe - Filmmaking: Jeanne Fenouil (video in french, english subtitles available translated by AI)

 

Widely used by the agri-food industry, emulsifying agents, a type of food additive, are found in many of our everyday foods (sandwich bread, ice cream, vegetable milks, etc.).

The effects of their consumption on health have become a real public health issue, given their widespread presence in today's food supply.

Benoit Chassaing, Inserm research director and head of the Microbiota-Host Interactions team at the Institut Pasteur (Inserm/Université Paris Cité/CNRS), has previously shown that these additives could promote the development of chronic inflammatory diseases and metabolic deregulations by acting directly on our intestinal microbiota.

This discovery paves the way for a personalized nutrition approach based on the intestinal microbiota to maintain good intestinal and metabolic health.