The study was on a few emulsifiers used as food additives, not on all food emulsifiers. I wonder if egg yolks are correlated to increased diabetes risk, they're a common emulsifier (in mayonnaise, hollandaise, carbonara, custard, etc.)
What you listed likely contains PUFAs, specifically linoleic acid[1]. Even egg yolks contain 17% LA compared to 18% for canola oil and 50% for soybean oil.
I would say besides mayo (usually made with a seed oil), egg yolk would contain the highest amount of Poly Unsaturated Fatty Acids and Linoleic acid in your examples.
If my semi-controversial diet book is correct, PUFAs are to blame.
You can measure the linoleic acid in body tissue samples (don't even need to track dietary intake) and it doesn't correlate with worse health outcomes. LA veterans study is a good example of that.
The seed oil scare is the MSG scare of the 2020s: a social media meme that people passively take up through repetition.
Do the other emulsifiers from the study in this article contain PUFAs? If not, then then there's probably some other cause. Maybe PUFAs from other sources + emulsifiers, maybe something else entirely. So to the delight of the researchers applying for grants, this needs more study!
