Artificial preservatives used in many processed foods could increase the risk of inflammatory bowel diseases and metabolic disorders，according to a research published in the latest Nature journal.

In mouse experiments, researchers found emulsifiers could change the species composition of gut bacteria and induce intestinal inflammation.

Such inflammation is associated with the frequently debilitating Crohn's disease and ulcerative colitis as well as metabolic syndrome, a group of conditions that increase risk for type-2 diabetes, heart disease and stroke.

About 15 different emulsifiers are commonly used in processed Western foods for purposes such as smoothing the texture of ice cream and preventing mayonnaise from separating.