The Impact of Emulsifiers in Ultra Processed Foods on Intestinal Health, Exacerbating Non-alcoholic Fatty Liver Disease, and Intervention Strategies

Abstract

The damage of emulsifiers in super processed foods to intestinal health aggravates the impact of nonalcoholic fatty liver disease and intervention strategies. the incidence rate of nonalcoholic fatty liver disease remains high. Artificial emulsifiers (such as polysorbate 80 and carboxymethyl cellulose) are commonly used additives in the food industry. They can disrupt the diversity of gut microbiota, increase intestinal mucosal permeability, promote endotoxin entry into the bloodstream, activate the “gut liver axis”, induce liver inflammation and lipid accumulation, and exacerbate the progression of non-alcoholic fatty liver disease. The research findings of this paper this article reviews the damage mechanism of emulsifiers on intestinal microbiota and intestinal barrier, elucidates their pathway of regulating the occurrence and development of nonalcoholic fatty liver disease through the “gut liver axis”, and summarizes targeted intervention strategies such as improving diet and enhancing body metabolism, providing theoretical reference for the prevention and clinical management of non-alcoholic fatty liver disease.