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Anti-mould ingredient in bread could be fuelling obesity epidemic, Harvard warns

Science

Anti-mould ingredient in bread could be fuelling obesity epidemic, Harvard warns

The Telegraph - By Sarah Knapton

A common preservative used to prevent bread and cakes going mouldy could be fuelling the obesity crisis by harming metabolism, scientists at Harvard University have warned. Propionate is widely used in baked goods, animal feed and artificial flavouring but appears to increase levels of hormones …

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