Duygu Yazıcı

Common Food Emulsifiers Impair Epithelial Barrier Integrity and Trigger Pro‐Inflammatory Responses and IgE Production

The global rise in allergic and autoimmune diseases since the 1960s has been associated with environmental disruptions of epithelial barriers, particularly in the gastrointestinal tract. Among the implicated factors are food emulsifiers, which have become increasingly prevalent i...