Food additives may increase the risk of type 2 diabetes

The study focused on emulsifiers, which are quite common in processed foods.

Emulsifiers (or emulsifiers) are among the most used additives in the food industry, helping to improve the texture of food products and extend their shelf life. However, French researchers suggest a possible link between its intake and the development of type 2 diabetes.

The team, from institutions including the Sorbonne Paris Nord and Paris Cité universities and the French medical research institute Inserm, analyzed data on the diet and health of 104,139 adults who participated in a large French study called NutriNet-Santé. Participants were followed from 2009 to 2023.

The results, published in the journal Lancet Diabetes and Endocrinologysuggest an association between chronic consumption of certain emulsifying additives and an increased risk of diabetes.

Emulsifiers are widely used

In Europe and North America, 30 to 60% of adults’ dietary energy intake comes from ultra-processed foods. A growing number of epidemiological studies suggest a link between higher levels of consumption of ultra-processed foods and increased risks of diabetes and other metabolic disorders.

Emulsifiers are among the most commonly used additives. They are often added to processed and packaged foods, such as some cakes, biscuits and industrial desserts, as well as yogurt, ice cream, chocolate bars, industrial breads, margarines and ready-to-eat or reheated meals.. They are used to improve their appearance, flavor and texture and extend their shelf life. These emulsifiers include, for example, mono- and diglycerides of fatty acids, carrageenans, modified starches, lecithins, phosphates, celluloses, gums and pectins.

As with all food additives, the safety of emulsifiers has been previously assessed by health and food safety agencies based on the scientific evidence available at the time of their assessment. However, some recent studies suggest that emulsifiers may alter the gut microbiota and increase the risk of inflammation and metabolic disruption, potentially leading to insulin resistance and the development of diabetes.

How the study was conducted

According to the authors, this is the first study to evaluate the relationship between dietary intake of emulsifiers, during a follow-up period of up to 14 years, and the risk of developing type 2 diabetes in a large general study.

Participants completed at least two days of food documentation, collecting detailed information on all foods and drinks consumed and their commercial brands (in the case of processed products). These food records were repeated every six months for 14 years and compared with databases to identify the presence and quantity of food additives (including emulsifiers) in the products consumed. Laboratory tests were also performed to provide quantitative data. This allowed the measurement of chronic exposure to these emulsifiers over time.

During follow-up, participants reported developing diabetes (1,056 diagnosed cases), and reports were validated using a multi-source strategy (including data on diabetes medication use). Several well-known risk factors for diabetes were taken into account, including age, sex, weight (BMI), education level, family history, smoking, alcohol and physical activity levels, as well as the overall nutritional quality of the diet ( including sugar intake). .considered in the analysis.

Risk of type 2 diabetes

After an average follow-up of seven years, researchers observed that chronic exposure to the following emulsifiers was associated with an increased risk of type 2 diabetes:

• carrageenans (total carrageenans and E407; risk increased by 3% per increment of 100 mg per day)
• tripotassium phosphate (E340; 15% increased risk per increment of 500 mg per day)
• mono- and diacetyl tartaric esters of mono- and diglycerides of fatty acids (E472e; 4% increased risk per 100 mg per day increment)
• sodium citrate (E331; 4% increased risk per increment of 500 mg per day)
• guar gum (E412; 11% increased risk per 500 mg increment per day)
• gum arabic (E414; 3% increased risk per 1,000 mg increment per day)
• xanthan gum (E415; 8% increased risk per increment of 500 mg per day)

Further studies are still needed

This study constitutes an initial exploration of these relationships, and further investigations are now needed to establish causal links. The researchers cited several limitations of their study, such as the predominance of women in the sample, a higher level of education than the general population, and overall more health-promoting behaviors among participants in the NutriNet-Santé study.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.