They increase the risk exponentially.
Researchers estimate that approximately 530 million adults worldwide are living with diabetes, with type 2 diabetes accounting for 98% of these cases.
Certain lifestyle factors, such as sedentary behavior, unhealthy dietary patterns, and overweight or obesity, significantly elevate the risk of developing type 2 diabetes. Moreover, studies have indicated that moderate consumption of ultra-processed foods, known for their high content of sugar, fat, salt, and food additives, can further exacerbate this risk.
A recent study conducted by researchers at the National Research Institute for Agriculture, Food and Environment (INRAE) and the National Institute of Health and Medical Research (INSERM) in France has shed light on the potential role of specific food additive emulsifiers found in ultra-processed foods in increasing the risk of type 2 diabetes. Emulsifiers, commonly used in processed and packaged foods to enhance texture, taste, and shelf life, were the focus of the investigation.
Through an analysis of data from over 104,000 participants in the NutriNet-Santé web-cohort study, researchers identified seven emulsifiers associated with a heightened risk of type 2 diabetes. These include tripotassium phosphate (E340), guar gum (E412), xanthan gum (E415), mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids (E472e), sodium citrate (E331), carrageenans (E407), and gum arabic (E414).
Of particular note was the presence of these additives in foods often perceived as healthy, such as plant-based margarines, certain breads, plant-based milks, and flavored yogurts. This underscores the potential for individuals with seemingly favorable dietary habits to be exposed to these substances unknowingly.
The study’s authors highlighted the need for further investigation into the underlying mechanisms linking food additive emulsifiers to type 2 diabetes risk, including potential effects on gut microbiota, inflammation, and metabolic processes.
While the findings suggest a possible association between food additives and type 2 diabetes risk, registered dietitian nutritionist Monique Richard cautioned against drawing definitive conclusions, noting the complex nature of diabetes influenced by multiple factors.
Dr. Pouya Shafipour, a board-certified family and obesity medicine physician, emphasized the significance of these findings in prompting greater scrutiny of food additives and advocating for whole, unprocessed foods in promoting overall health and reducing disease risk.
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