{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,8]],"date-time":"2026-06-08T06:59:43Z","timestamp":1780901983037,"version":"3.54.1"},"reference-count":65,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T00:00:00Z","timestamp":1780444800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Agricultural science and technology major projects","award":["CFSA-2023bmkt401-04"],"award-info":[{"award-number":["CFSA-2023bmkt401-04"]}]},{"DOI":"10.13039\/501100001809","name":"Natural Science Foundation of China","doi-asserted-by":"publisher","award":["22225601"],"award-info":[{"award-number":["22225601"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Toxics"],"abstract":"<jats:p>With the widespread coexistence of multiple food additives, their combined exposure has raised increasing health concerns. This study used high-content imaging to investigate the individual and combined effects of five common food additives on lipid metabolism in HepG2, Caco-2, and Jurkat T cells. In HepG2 and Caco-2 cells, all additives dose-dependently induced lipid and free cholesterol accumulation; by contrast, Jurkat T cells exhibited only sporadic statistical differences without biologically relevant dose-dependent effects. Notably, lipid droplet accumulation appeared as a relatively early and readily detectable response, though its suitability as a definitive biomarker of metabolic disturbance warrants further validation. Combined-exposure experiments, conducted in HepG2 and Caco-2 cells, revealed cell-specific interaction patterns: additive interactions dominated in HepG2 cells, while sodium benzoate and sodium cyclamate showed synergistic disruption in Caco-2 cells. These results provide in vitro evidence that multi-component combined exposure causes cell-specific lipid-related perturbations not fully captured by single-additive assessment, suggesting that mixture toxicity models should be incorporated to improve food safety evaluation.<\/jats:p>","DOI":"10.3390\/toxics14060487","type":"journal-article","created":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T13:46:48Z","timestamp":1780494408000},"page":"487","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Lipid Metabolic Effects Induced by Individual and Combined Exposure to Multiple Food Additives in Human Cells"],"prefix":"10.3390","volume":"14","author":[{"given":"Zizhao","family":"Huang","sequence":"first","affiliation":[{"name":"Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China"},{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Weichunbai","family":"Zhang","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xudong","family":"Jia","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6025-338X","authenticated-orcid":false,"given":"Hui","family":"Yang","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0171-609X","authenticated-orcid":false,"given":"Ling","family":"Yong","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5728-7522","authenticated-orcid":false,"given":"Jin","family":"Fang","sequence":"additional","affiliation":[{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan","family":"Song","sequence":"additional","affiliation":[{"name":"Food Safety and Health Research Center, School of Public Health, Southern Medical University, Guangzhou 510515, China"},{"name":"NHC Key Lab of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing 100021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Wan","sequence":"additional","affiliation":[{"name":"Laboratory for Earth Surface Processes, College of Urban and Environmental Sciences, Peking University, Beijing 100871, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,6,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1038\/s41416-022-01749-y","article-title":"Ultra-processed foods and cancer risk: From global food systems to individual exposures and mechanisms","volume":"127","author":"Kliemann","year":"2022","journal-title":"Br. 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