- Approximately 530 million adults worldwide have diabetes, 98% of whom have type 2 diabetes.
- Certain lifestyle choices can increase your risk of this condition, such as eating an unhealthy diet or consuming ultra-processed foods.
- French researchers have identified seven food additive emulsifiers found in ultra-processed foods that are associated with an increased risk of developing type 2 diabetes.
The researchers found that approx. 530 million adults Many people around the world have diabetes, and 98% of diagnoses are type 2 diabetes.
specific lifestyle choices sedentaryFollowed by, unhealthy eating habits,and overweight or obese It can increase your risk of developing type 2 diabetes.
Previous studies have also shown that moderate intake is necessary. ultra-processed foods These commonly contain large amounts of sugar, fat, salt, and food additives, which can increase a person's risk of developing this condition.
Now, a new study by researchers from the French National Institute for Agriculture, Food and the Environment (INRAE) and the National Institute for Health and Medical Research (INSERM) shows that when you eat seven specific foods, food additive emulsifier Ingredients found in ultra-processed foods may be associated with an increased risk of developing type 2 diabetes.
This study was recently published in the journal Lancet Diabetes and Endocrinology.
according to Dr. Bernard SloughEmulsifiers are one of the most commonly used additives in processed foods, according to the INRAE junior professor and co-lead author of the study.
talk to Today's medical newsand he explained where these food additives are typically found.
“These are used to improve the appearance, taste, texture and increase length of processed and packaged foods such as certain industrial cakes, biscuits, desserts, ice creams, chocolate bars, breads, margarines and instant meals. It has a long shelf life and can be mixed with aqueous (water-based) and oil-based substances.
For this study, Srour and his team analyzed medical data from more than 104,000 French citizens who participated in the study. Nutrinet Sante Web Cohort Study from 2009 to 2023.
Over a 14-year period, study participants provided at least two days of food records every six months. Food consumed was checked against a database to determine the presence and amount of food additives.
After an average of seven years of follow-up, scientists identified seven food additive emulsifiers associated with an increased risk of type 2 diabetes.
these are:
- Tripotassium phosphate (E340) — 15% increased risk for each 500 milligram (mg) increase per day
- guar gum (E412) — 11% increased risk for every 500 mg increase per day
- xanthan gum (E415) — 8% increased risk for every 500 mg increase per day.
- Mono- and diacetyl-tartrate esters of mono- and di-glycerides of fatty acids (E472e) — 4% increased risk for every 100 mg/day increase
- sodium citrate (E331) — 4% increased risk for every 500 mg/day increase.
- Carrageenan (carrageenan plus E407) — 3% increased risk for every 100 mg increase per day
- gum arabic (E414) — Risk increases by 3% for each 1,000 mg per day increase.
But the most unexpected discovery was that these additives are among the ingredients in some foods and drinks that people consider to be healthy.
“Surprisingly, some emulsifiers are found in some foods marketed as 'healthy' foods, such as plant-based light margarines, some types of bread, plant-based milks, and flavored yogurts. and therefore included even more favorable participants. “Dietary behavior can lead to exposure to these substances,” Thrall said.
Dr. Mathilde TouvierINSERM research director, NutriNet-Santé cohort coordinator, and co-lead author of the study. MNT The research team concluded that the potential impact of food additive emulsifiers on the risk of type 2 diabetes, as a small number of experimental studies (in vitro studies, animal studies, and short-term randomized controlled trials) suggest negative effects of food additive emulsifiers. decided to research. Intestinal bacterial flora disorders, inflammationand disturbance of metabolism.
“Two cohort studies from our group showed an association between exposure to various food additive emulsifiers and increased emulsifier risk. cardiovascular disease and cancer” Touvier continued.
“To our knowledge, no such study has yet been conducted to assess the risk of type 2 diabetes. Therefore, we have developed detailed and repetitive dietary data, including commercial brands of consumed foods, and long-term “We decided to investigate these associations in the NutriNet-Santé cohort because we have a combined follow-up of 20% of patients,” she told us.
Touvier said the team will now investigate the potential mechanisms behind this association, as it is currently unknown.
“We plan to examine specific blood markers and gut microbiome changes associated with the intake of these additives to better understand the underlying mechanisms,” she told us. . “We will also consider the health effects of mixtures of additives and their potential ‘cocktail effects’.”
After reviewing this research, Monique Richard, MS, RDN, LDNsaid the registered dietitian nutritionist and owner of Nutrition-In-Sight. MNT These findings yield interesting “causal” hypotheses through the lens of observational methodology.
“However, diabetes is a very complex disease, and there are often factors such as genetics, lifestyle, and an excess of energy-dense foods that can increase risk or influence the development of the disease. , it is well established that multiple factors are responsible,” Richard explained.
“Certainly, it seems likely that underlying pathways that affect inflammation and interfere with detoxification and gastrointestinal health may increase the risk of type 2 diabetes,” she hypothesized.
MNT I also talked to Pouya Shafipur, MarylandA board-certified family and obesity medicine physician at Providence St. John's Health Center in Santa Monica, California, who was not involved in the study, said he was not surprised by the findings.
“We know that additives are a major contributor to obesity,” Shafipour continued. “This is not surprising, as it increases fatty liver and generally increases weight gain and insulin resistance. This was a good step, because I hope there will be more regulation by the government in the future. , because patients are also encouraged to eat more real and healthy foods.”
For people looking to reduce their intake of food additives, or emulsifiers, Shafipour said it can be as simple as focusing on eating real, whole foods.
“Many diet supplements, protein bars, protein shakes, even those that come with wrappers or are dry, need to be added.” […] Various preservatives are used to preserve it and make it last longer,” he explained.
“So the more natural resources we consume in our diets and supplements, the better. Eat more fruit instead of fruit bars and fruit juices. [and] soda. Instead of protein bars, use more natural protein sources like cheese, meat, and plant-based protein. ”
– Dr. Pouya Shafipour
Richard encouraged everyone to read along with the ingredients list. Nutritional information display panel To understand the composition and nutrient profile of the foods you are choosing.
“Monitor the frequency and amount of these packaged types of foods (chocolate and candies, snack foods, baked goods, prepackaged meals, etc.) and avoid eating foods that are naturally free of additional ingredients such as fruits, vegetables, and fruits. “It's very important to increase your intake of healthy fats, whole grains, and lean protein as often as possible,” she advised.
and “meet with a registered dietitian nutritionist to further understand how to interpret the ingredient list and possible results.” [individualized advice] Richard said it's also important to “talk about specific dietary recommendations.”