[{"data":1,"prerenderedAt":123},["ShallowReactive",2],{"additive-detail:e472c":3},{"articlePublished":4,"id":5,"code":6,"name":7,"slug":8,"type":9,"rating":10,"summary":11,"typeDescription":12,"risks":13,"bibliography":102,"hasDetail":4},true,"59cd5478-faf9-4228-8e56-513ebb4436eb","E472c","Esters citriques des mono- et diglycérides d'acides gras, Citroglycérides","e472c","Agent de texture",3,"Les citroglycérides (E472c) stabilisent les émulsions dans de nombreux aliments ultra-transformés. L'EFSA (2020) ne fixe pas de DJA numérique pour l'E472c et ne relève pas de préoccupation toxicologique classique. Des données expérimentales sur les émulsifiants (microbiote, inflammation intestinale, barrière) et des associations épidémiologiques NutriNet-Santé (risque cardiovasculaire et cancer) conduisent toutefois à une prudence accrue concernant leur consommation régulière.","Émulsifiants obtenus par estérification de mono- et diglycérides d'acides gras avec l'acide citrique (citroglycérides).",[14,35,63,78],{"risk":15,"explanation":19,"sources":20},{"slug":16,"label":17,"icon":18},"maladies-cardiovasculaires","Maladies cardiovasculaires","cardiology","Dans la cohorte NutriNet-Santé (2023), une consommation plus élevée de plusieurs émulsifiants, dont l'E472c, a été associée à un risque accru de maladies cardiovasculaires et coronariennes. Il s'agit d'associations observationnelles, pas d'une preuve de causalité définitive.",[21,28],{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},"b472c001-0001-4001-8001-000000000002","Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study","BMJ","Sellem L., Srour B., Javaux G., Chazelas E., Viennois E., et al.","2023-09-06","https:\u002F\u002Fdoi.org\u002F10.1136\u002Fbmj-2023-076058",{"id":29,"title":30,"publisher":31,"authors":32,"publishedOn":33,"url":34},"b472c001-0001-4001-8001-000000000001","Re-evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives","EFSA Journal","EFSA Panel on Food Additives and Flavourings (FAF)","2020-03-11","https:\u002F\u002Fdoi.org\u002F10.2903\u002Fj.efsa.2020.6032",{"risk":36,"explanation":40,"sources":41},{"slug":37,"label":38,"icon":39},"cancer-suspecte","Cancérogène suspecté","oncology","Une analyse NutriNet-Santé (2024) a observé une association entre certains émulsifiants alimentaires et un risque accru de cancer. Des modèles animaux suggèrent aussi qu'une inflammation de bas grade induite par des émulsifiants peut favoriser la carcinogenèse colique. Le lien causal propre à l'E472c chez l'humain n'est pas établi.",[42,49,56],{"id":43,"title":44,"publisher":45,"authors":46,"publishedOn":47,"url":48},"b472c001-0001-4001-8001-000000000003","Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort","PLoS Medicine","Sellem L., Srour B., Javaux G., Chazelas E., et al.","2024-02-01","https:\u002F\u002Fdoi.org\u002F10.1371\u002Fjournal.pmed.1004338",{"id":50,"title":51,"publisher":52,"authors":53,"publishedOn":54,"url":55},"b472c001-0001-4001-8001-000000000007","Dietary Emulsifier-Induced Low-Grade Inflammation Promotes Colon Carcinogenesis","Cancer Research","Viennois E., Merlin D., Gewirtz A. T., Chassaing B.","2017-01-01","https:\u002F\u002Fdoi.org\u002F10.1158\u002F0008-5472.CAN-16-1359",{"id":57,"title":58,"publisher":59,"authors":60,"publishedOn":61,"url":62},"b472c001-0001-4001-8001-000000000009","Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome","Nature","Chassaing B., Koren O., Goodrich J. K., Poole A. C., Srinivasan S., Ley R. E., Gewirtz A. T.","2015-03-05","https:\u002F\u002Fdoi.org\u002F10.1038\u002Fnature14232",{"risk":64,"explanation":68,"sources":69},{"slug":65,"label":66,"icon":67},"microbiote","Perturbation du microbiote","biotech","Des travaux expérimentaux (Chassaing et al.) montrent que certains émulsifiants alimentaires altèrent la composition du microbiote, avec des effets favorisant inflammation et syndrome métabolique chez l'animal, et des modifications ex vivo du microbiote humain.",[70,77],{"id":71,"title":72,"publisher":73,"authors":74,"publishedOn":75,"url":76},"b472c001-0001-4001-8001-000000000006","Dietary emulsifiers directly alter human microbiota composition and gene expression ex vivo potentiating intestinal inflammation","Gut","Chassaing B., Van de Wiele T., De Bodt J., Marzorati M., Gewirtz A. T.","2017-08-01","https:\u002F\u002Fdoi.org\u002F10.1136\u002Fgutjnl-2016-313099",{"id":57,"title":58,"publisher":59,"authors":60,"publishedOn":61,"url":62},{"risk":79,"explanation":83,"sources":84},{"slug":80,"label":81,"icon":82},"inflammation-digestive","Inflammation digestive","gastroenterology","Plusieurs études lient des émulsifiants alimentaires à une altération de la barrière intestinale, une inflammation de bas grade et une potentiation de la colite dans des modèles expérimentaux. Ces mécanismes sont avancés pour expliquer une partie des associations épidémiologiques observées.",[85,86,87,94,95],{"id":71,"title":72,"publisher":73,"authors":74,"publishedOn":75,"url":76},{"id":50,"title":51,"publisher":52,"authors":53,"publishedOn":54,"url":55},{"id":88,"title":89,"publisher":90,"authors":91,"publishedOn":92,"url":93},"b472c001-0001-4001-8001-000000000008","Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease","Autoimmunity Reviews","Lerner A., Matthias T.","2015-06-01","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.autrev.2015.01.009",{"id":57,"title":58,"publisher":59,"authors":60,"publishedOn":61,"url":62},{"id":96,"title":97,"publisher":98,"authors":99,"publishedOn":100,"url":101},"b472c001-0001-4001-8001-000000000010","Synthetic surfactant food additives can cause intestinal barrier dysfunction","Medical Hypotheses","Csáki K. F.","2011-05-01","https:\u002F\u002Fdoi.org\u002F10.1016\u002Fj.mehy.2011.01.030",[103,104,105,106,107,108,109,110,111,118],{"id":43,"title":44,"publisher":45,"authors":46,"publishedOn":47,"url":48},{"id":22,"title":23,"publisher":24,"authors":25,"publishedOn":26,"url":27},{"id":29,"title":30,"publisher":31,"authors":32,"publishedOn":33,"url":34},{"id":71,"title":72,"publisher":73,"authors":74,"publishedOn":75,"url":76},{"id":50,"title":51,"publisher":52,"authors":53,"publishedOn":54,"url":55},{"id":88,"title":89,"publisher":90,"authors":91,"publishedOn":92,"url":93},{"id":57,"title":58,"publisher":59,"authors":60,"publishedOn":61,"url":62},{"id":96,"title":97,"publisher":98,"authors":99,"publishedOn":100,"url":101},{"id":112,"title":113,"publisher":114,"authors":115,"publishedOn":116,"url":117},"b472c001-0001-4001-8001-000000000004","DIACETYLTARTARIC and FATTY ACID ESTERS of GLYCEROL (DATEM) : FAO JECFA Monographs 7","JECFA (FAO\u002FWHO)","Joint FAO\u002FWHO Expert Committee on Food Additives","2009-01-01","https:\u002F\u002Fwww.fao.org\u002Ffileadmin\u002Fuser_upload\u002Fjecfa_additives\u002Fdocs\u002Fmonograph7\u002Fadditive-149-m7.pdf",{"id":119,"title":120,"publisher":114,"authors":115,"publishedOn":121,"url":122},"b472c001-0001-4001-8001-000000000005","Summary of Evaluations Performed by the Joint FAO\u002FWHO Expert Committee on Food Additives : DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL","2003-01-01","https:\u002F\u002Finchem.org\u002Fdocuments\u002Fjecfa\u002Fjeceval\u002Fjec_612.htm",1788897930783]