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. 2024 Feb 13;21(2):e1004338. doi: 10.1371/journal.pmed.1004338

Fig 2. Dietary sources of total and groups of emulsifier intakes among study participants from the NutriNet-Santé cohort, 2009–2021 (N = 92,000).a,b FAs, fatty acids.

Fig 2

aGroups of emulsifiers were defined as follows (European codes): total phosphates (E339, E340, E341, E343, E450, E451, E452), total lactylates (E481, E482), total polyglycerol esters of FAs (E475, E476), total mono and diglycerides of FAs (E471, E472, E472a, E472b, E472c, E472e), total celluloses (E460, E461, E464, E466, E468), total carrageenans (E407, E407a), total alginates (E400, E401, E402, E404, E405), and total modified starches (E14xx). bDetailed % are presented in eTable A in S1 Appendix.