Is food additive phospholipids harmful to the human body

Food additive phospholipids are usually harmless to the human body when used within the national standard range, and excessive intake may cause gastrointestinal discomfort. Phospholipids, as emulsifiers, are widely present in natural foods such as egg yolks and soybeans. Industrialized extracted food grade phospholipids are mainly divided into soybean phospholipids, phospholipids, and other types, and their safety has passed domestic and international food safety assessments. Phospholipids are an important component of cell membranes, and moderate intake can help promote the absorption of fat soluble vitamins and nerve conduction function. In food processing, phospholipids can improve the anti frost performance of chocolate and enhance the emulsion stability of ice cream, and the daily allowable intake does not need to be strictly limited. The standard for the use of food additives in our country clearly stipulates the maximum amount of phospholipids added in candies, baked goods, etc., and products produced by legitimate manufacturers comply with this standard. Long term excessive intake of phospholipids may disrupt the balance of fat metabolism, and some individuals may experience diarrhea or cholesterol fluctuations. Special groups such as patients with chronic pancreatitis have lower tolerance to emulsifiers and may experience fat diarrhea after consuming phospholipid containing foods. Individuals who are allergic to soybeans or egg yolks should avoid phospholipids from their respective sources, and the specific source of phospholipids will be indicated in the ingredient list of packaged foods.

When selecting pre packaged foods, you can check the phospholipid content in the nutrition table. The phospholipid addition in infant formula milk powder must comply with the standards for special medical use formula foods. It is safer to obtain phospholipids from natural ingredients such as eggs and animal liver in daily diet. It is recommended to choose processed foods with phospholipid content lower than 10% of total fat content. If skin itching or digestive abnormalities occur after consuming phospholipid containing foods, it is necessary to stop intake in a timely manner and consult a nutritionist.