超市大搜查|添加劑E466或致無藥醫腸炎 88款安全乳酪大公開【附詳細名單】
發布時間: 2024/01/10 13:29
最後更新: 2024/01/11 16:01
不少人習慣食乳酪做早餐,認為屬於健康之選。香港中文大學曾引述海外研究指出,常見於乳酪的添加劑Carboxymethyl Cellulose(E466)容易破壞腸道微生態,引致炎症性腸病,症狀恐伴隨終身。本報檢視了市面多款乳酪,整理出不含E466的產品名單。
最新影片:
本報早前搜羅多款乳酪,品牌包括雀巢、十字牌、CP明治等等,根據成份表所列,發現有88款產品不含添加劑E466。以下為詳細名單:
普通乳酪:
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希臘乳酪及希臘式乳酪:
![](https://static04.hket.com/res/v3/image/content/3685000/3685864/56_1024_600.png)
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E466及E433可致腸發炎
中文大學曾於2017年發表有關炎症性腸病的研究,當時中大醫學院內科及藥物治療學系黃秀娟教授指,小時候的飲食習慣與長大患上腸道疾病機率有關。
外國有初步研究發現食物添加劑與炎症性腸病有關,實驗中的老鼠進食添加劑「carboxymethyl cellulose」 (CMC) 及「Polysorbate 80」(P80)後,腸內有克隆氏症的發炎症狀,即腸道慢性發炎和潰瘍。CMC及P80於食品成分表中分別標示為E466和E433,很多食物都含有,例如雪糕、果凍、糖和花生醬。
炎症性腸病可分為克隆氏症和潰瘍性結腸炎兩大類,患者的消化道會發炎和潰爛。發病年齡一般介乎20至40歲,症狀包括大便帶血和黏液、腹瀉、腹痛、體重下降、發燒及消化道以外的器官如眼睛、皮膚和關節發炎等,症狀更會終身伴隨病人。患者一般需要用藥物控制病情,嚴重者則要接受手術治療。
黃秀娟教授指,2歲至10歲幼童的腸道菌群轉變極快,飲食習慣對腸道健康來說很重要,如果進食太多含添加劑的雪糕,或會增加腸道內的壞微生物。壞微生物會擠壓好的微生物,出現失衡狀況,影響腸道健康,更會增加小朋友日後患某些疾病風險,如腸發炎等。
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