Researchers have found that consuming certain food additive emulsifiers found in ultra-processed foods may be associated with an increased risk of developing type 2 diabetes. A study conducted in France identified seven specific emulsifiers that were linked to a higher risk of the condition. These emulsifiers are commonly used additives in processed foods to improve appearance, taste, and texture, as well as to extend shelf life. The study analyzed data from over 104,000 French citizens who provided dietary records over a span of 14 years. The researchers found a significant association between the consumption of these emulsifiers and an increased risk of type 2 diabetes.
The study identified seven food additive emulsifiers that were associated with an increased risk for type 2 diabetes. These emulsifiers include tripotassium phosphate, guar gum, xanthan gum, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids, sodium citrate, carrageenans, and gum arabic. The most surprising finding was that some of these additives were present in foods that are often marketed as healthy, such as plant-based margarines, certain breads, plant-based milks, flavored yogurts, and more. This suggests that even individuals with seemingly healthy dietary habits may still be exposed to these potentially harmful substances.
The research team behind the study decided to investigate the impact of food additive emulsifiers on type 2 diabetes risk based on previous studies that suggested adverse effects of these additives, such as gut microbiota dysbiosis and inflammation. The team had access to detailed and repeated dietary data from the NutriNet-Santé cohort, allowing for a thorough analysis of the associations between emulsifiers and type 2 diabetes risk. The researchers now plan to explore the underlying mechanisms behind this association, including variations in blood markers and gut microbiota linked to emulsifier consumption.
Registered dietitian nutritionist Monique Richard explained that diabetes is a complex disease with multiple contributing factors, including genetics, lifestyle, and dietary habits. The potential pathways through which food additive emulsifiers could increase type 2 diabetes risk include affecting inflammation, interrupting detoxification, and impacting gastrointestinal health. Dr. Pouya Shafipour, an obesity medicine physician, noted that additives can contribute to weight gain and insulin resistance, leading to conditions like fatty liver.
To reduce consumption of food additive emulsifiers, individuals are advised to focus on eating real, whole foods rather than processed and ultra-processed options. This means choosing natural sources of nutrients like fruits, vegetables, healthy fats, whole grains, lean proteins, and dairy products. Reading ingredient lists and nutrition facts panels can help individuals understand the composition of the foods they are consuming and make informed choices. Consulting with a registered dietitian nutritionist for personalized dietary recommendations is also recommended to ensure a healthy and balanced diet. Research like this study underscores the importance of being mindful of the additives present in processed foods and their potential impact on health.
