[SAI_Peregrinus]

The study was on a few emulsifiers used as food additives, not on all food emulsifiers. I wonder if egg yolks are correlated to increased diabetes risk, they're a common emulsifier (in mayonnaise, hollandaise, carbonara, custard, etc.)

[wil421]

What you listed likely contains PUFAs, specifically linoleic acid[1]. Even egg yolks contain 17% LA compared to 18% for canola oil and 50% for soybean oil.

I would say besides mayo (usually made with a seed oil), egg yolk would contain the highest amount of Poly Unsaturated Fatty Acids and Linoleic acid in your examples.

If my semi-controversial diet book is correct, PUFAs are to blame.

[1] https://en.m.wikipedia.org/wiki/Linoleic_acid

[hombre_fatal]

Which diet book?

Hating on seed oils is really popular on social media right now even though PUFAs improve human health outcomes when substituted for SFAs.

https://www.the-nutrivore.com/post/a-comprehensive-rebuttal-...

You can measure the linoleic acid in body tissue samples (don't even need to track dietary intake) and it doesn't correlate with worse health outcomes. LA veterans study is a good example of that.

The seed oil scare is the MSG scare of the 2020s: a social media meme that people passively take up through repetition.

[SAI_Peregrinus]

Do the other emulsifiers from the study in this article contain PUFAs? If not, then then there's probably some other cause. Maybe PUFAs from other sources + emulsifiers, maybe something else entirely. So to the delight of the researchers applying for grants, this needs more study!

[icodestuff]

No. None of the ones with an increased Hazard Ratio are or contain them.

The researchers also did not control for PUFA consumption, only SFA consumption.