A study links emulsifiers – a common food additive – to an increased risk of diabetes food | Ultra-processed foods | health

The article is translated and adapted from English, and was originally published by the American headquarters of the Epoch Times.

These on-the-go microwaveable snacks and meals can be very convenient, but they can also come at a significant cost to your health in the future.

A new study adds to growing evidence that ultra-processed foods may have a significant impact, increasing the risk of serious diseases, including type 2 diabetes.

Designed for addiction and overconsumption

Minimally processed foods, such as olive oil, whole-grain bread and pasta, contain little or no additives. In contrast, ultra-processed products are made with additives not typically found in fresh, whole foods (think pre-prepared meals, packaged cakes, and chocolate bars marketed as “healthy,” such as some granola bars and yogurts).

These foods combine sugar, fat, and salt to increase reward and flavor, contributing to overconsumption even when a person is full. Judging by tobacco standards, it is considered addictive and is marketed through discounts, volume increases and advertising.

They account for nearly 60% of calories consumed in the United States and 90% of added sugars, according to 2009-2010 data from National Health and Nutrition ExaminationUltra-processed foods are linked to worse health habits, such as a sedentary lifestyle, excessive alcohol intake, and smoking.

Common emulsifiers associated with a higher risk of type 2 diabetes

A new French study has found a link between the consumption of certain food additives and an increased risk of developing type 2 diabetes. Published in The Lancetdraws on data from more than 104,000 French adults who participated in the NutriNet-Santé online cohort study, the world’s first online cohort on such a large scale, spanning 14 years.

The research team took into account other factors that affect the participants’ diabetes risk. These included dietary intake of sugar, salt and alcohol, smoking status, family history of diabetes and physical activity levels.

The researchers focused on chronic exposure to emulsifiers, additives often used in processed and packaged foods. Emulsifiers prevent the separation of oil and water components in products, while providing a smooth texture and extending shelf life.

Mathilde Touvier, co-author of the study and director of research at the French public research foundation Inserm, said that participants who were exposed to the highest level of seven types of emulsifiers were more likely to develop type 2 diabetes during the seven-year follow-up period. squeeze out. times.

Emulsifiers associated with diabetes risks and effects are as follows:

• Carrageenan increases the risk by 3% for every 100 milligrams taken daily.
• Tripotassium phosphate increases the risk by 15% for every 500 milligrams taken daily.
• Sodium citrate and acetyl tartaric acid esters of mono- and diglycerides fatty acids increase the risk by 4% for every 500 and 100 milligrams consumed daily, respectively.
• Guar gum was associated with an 11% higher risk per 500 milligrams per day, gum arabic with a 3% higher risk per 1,000 milligrams per day, and xanthan gum with an 8% higher risk per 500 milligrams consumed per day.

More research is needed to confirm the link to diabetes

The woman noted, “This is the first study worldwide that determines the extent of exposure to a wide range of emulsifying food additives and investigates their association with the risk of diabetes.”

Bernard Sorour, PhD in pharmacology and junior professor at the National Institute for Research in Agriculture, Food and the Environment (INRAE) in France, said that although the findings are important, more research is needed to establish a causal link between the consumption of emulsions and diabetes. Al-Asr Times.

As an observational study, it can only show an association between emulsifiers and an increased risk of diabetes. Both researchers acknowledged other limitations, including the predominance of female participants and the need for replication through other epidemiological studies.

Touvier noted that many public health authorities, “including official food policy in France,” recommend limiting ultra-processed foods containing these “cosmetic” additives due to growing research indicating potential health risks.

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