• A recent study by French scientists suggests that certain food emulsifiers may increase the risk of type 2 diabetes.
• Study data underscores the need for further research and a possible revision of food additive regulations.
Emulsifiers are among the most used additives, being present in an extremely varied range of products such as cakes, biscuits, yogurts, ice cream, chocolate, bread, margarine, sauces and ready-to-eat or quick-cooking foods, the so-called ultra- processed.
These additives they are used to improve the appearance, taste and texture of the products, but also to extend the shelf life. These substances include mono- and diglycerides of fatty acids, carrageenan, modified starch, lecithin, phosphates, cellulose, gums and pectin.
A growing number of epidemiological studies indicate that a high consumption of ultra-processed foods is associated with an increased risk of diabetes and other metabolic diseases. And data shows that in Europe and North America, adults get between 30% and 60% of their caloric intake from ultra-processed foods.
A new study by French scientists
French researchers, through the NutriNet-Santé study, investigated, for the first time worldwide, the relationship between the dietary intake of emulsifiers and the risk of developing type 2 diabetes. The research was carried out between 2009 and 2023, in which the data were analyzed of 104.139 adults in France, with an average age of 43, of whom 79% were women.
The study was conducted online, with participants completing at least two days of food records, repeated every six months for 14 years, providing details of all foods and drinks consumed, including brands. The information gathered was compared to databases to identify the presence and amount of food additives.
During the course of the study, 1056 of the total participants reported developing diabetes, and these cases were validated considering several risk factors associated with diabetes, such as age, sex, weight, family history, smoking, alcohol consumption and physical activity level .
The study data raise concerns
After an average follow-up period of seven years, the researchers observed an association between chronic exposure to certain emulsifiers and increased risk of type 2 diabetes:
- carrageenan (total and E407): 3% increased risk per 100 mg increment per day.
- Tripotassium phosphate (E340): increased risk by 15% per increment of 500 mg per day.
- Diacetyl tartaric esters of mono- and diglycerides of fatty acids (E472e): increased risk by 4% per increment of 100 mg per day.
- Sodium citrate (E331): increased risk by 4% per increment of 500 mg per day.
- Guar gum (E412): increased risk by 11% per increment of 500 mg per day.
- Arabic gum (E414): increased risk by 3% per increment of 1000 mg per day.
- Xanthan gum (E415): increased risk by 8% per increment of 500 mg per day.
Further research is needed
The study highlights the need for further investigation to establish causal links. The researchers noted some limitations, such as the prevalence of women in the analyzed sample and the overall healthier behaviors of the participants, suggesting caution in extending the findings to the entire population.
Although the research provides the first observational evidence of a link between emulsifiers and type 2 diabetes, the results require replication in other studies and complementation with toxicological and experimental research.
The team of scientists plans to investigate variations in blood markers and gut microbiota associated with emulsifier consumption, as well as the impact of additive mixtures in collaboration with toxicologists, to gather further evidence in favor of demonstrating a causal link.
Article source: "Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study", authors Clara Salame, Guillaume Javaux, Laury Sellem, Emilie Viennois, Fabien Szabo de Edelenyi, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Léopold K Fezeu, Serge Hercberg, Mélanie Deschasaux-Tanguy, Emmanuel Cosson, Sopio Tatulashvili, Benoit Chassaing, Bernard Srour, and Mathilde Touvier, May 2024, The Lancet Diabetes & Endocrinology. DOI: 10.1016/S2213-8587(24)00086-X.
Article written by Gabriela Dan, Editor of Arta Albă
Read on White Art and: Sweeteners – in the center of attention of specialists
