{"id":26543,"date":"2024-04-26T04:50:46","date_gmt":"2024-04-26T09:50:46","guid":{"rendered":"https:\/\/ustower.net\/?p=26543"},"modified":"2024-04-26T04:50:51","modified_gmt":"2024-04-26T09:50:51","slug":"emulsifiers-in-processed-foods-may-increase-risk-of-diabetes","status":"publish","type":"post","link":"https:\/\/ustower.net\/?p=26543","title":{"rendered":"Emulsifiers in processed foods may increase risk of diabetes"},"content":{"rendered":"\n

Emulsifiers — substances that are essential ingredients in processed foods — appear to increase people’s risk of Type 2 diabetes<\/a>, a new study finds.<\/p>\n\n\n\n

In fact, the more emulsifiers that people eat as part of their food, the higher their risk of Type 2 diabetes, researchers reported Tuesday in The Lancet Diabetes & Endocrinology<\/a> journal.<\/p>\n\n\n\n

These results, if confirmed by follow-up studies, should add to “the debate on re-evaluating the regulations around the use of additives in the food industry, in order to better protect consumers,” lead author Mathilde Touvier<\/a>, research director with the French Institute of Health and Medical Research.<\/p>\n\n\n\n

Emulsifiers are additives that help bind two substances that typically separate when they’re combined, like oil and water, according to the European Food Information Council.<\/p>\n\n\n\n

These commonly used food additives are often added to processed and packaged foods to improve their appearance, taste and texture, and to lengthen their shelf life, researchers said.<\/p>\n\n\n\n

Cakes, cookies, desserts, yogurts, ice cream, chocolate, breads, margarine and ready-to-eat or ready-to-heat meals all typically contain emulsifiers, researchers noted.<\/p>\n\n\n\n

The safety of emulsifiers has been evaluated by food safety and health agencies, as with all food additives, the researchers said.<\/p>\n\n\n\n

However, recent studies suggest that emulsifiers might disrupt healthy bacteria in the gut, increasing the risk of inflammation, insulin resistance and diabetes, researchers said.<\/p>\n\n\n\n

To evaluate this potential risk, researchers analyzed data from more than 104,000 people taking part in an ongoing French nutrition study between 2009 and 2023.<\/p>\n\n\n\n

The team estimated each person’s intake of emulsifier-laced foods, based on dietary records filed every six months for an average 14 years.<\/p>\n\n\n\n

During an average follow-up of seven years, researchers found that certain emulsifiers were associated with increased risk of Type 2 diabetes:<\/p>\n\n\n\n

Carrageenans (3% increased risk per increment of 100 milligrams (mg) per day).<\/p>\n\n\n\n

Tripotassium phosphate (15% increased risk per increment of 500 mg per day).<\/p>\n\n\n\n

ono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids (4% increased risk per increment of 100 mg per day).<\/p>\n\n\n\n

Sodium citrate (4% increased risk per increment of 500 mg per day).<\/p>\n\n\n\n

Guar gum (11% increased risk per increment of 500 mg per day).<\/p>\n\n\n\n

Gum arabic (3% increased risk per increment of 1000 mg per day).<\/p>\n\n\n\n

Xanthan gum (8% increased risk per increment of 500 mg per day).<\/p>\n\n\n\n

However, researchers said in an institute news release that more studies are needed to understand the potential link between emulsifiers and Type 2 diabetes.<\/p>\n\n\n\n

The team plans to examine how emulsifiers might affect gut microbes, and to look at the potential “cocktail effects” of food additive mixtures.<\/p>\n\n\n\n

Upi<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Emulsifiers — substances that are essential ingredients in processed foods — appear to increase people’s risk of Type 2 diabetes, a new study finds. In fact, the more emulsifiers that people eat as part of their food, the higher their risk of Type 2 diabetes, researchers reported Tuesday in The Lancet Diabetes & Endocrinology journal. These results, if […]<\/p>\n","protected":false},"author":5,"featured_media":26544,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5784],"tags":[2838,28056,28057,2475],"class_list":["post-26543","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health","tag-diabetes","tag-emulsifiers","tag-processed-foods","tag-risks"],"_links":{"self":[{"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/posts\/26543","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ustower.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26543"}],"version-history":[{"count":1,"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/posts\/26543\/revisions"}],"predecessor-version":[{"id":26545,"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/posts\/26543\/revisions\/26545"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ustower.net\/index.php?rest_route=\/wp\/v2\/media\/26544"}],"wp:attachment":[{"href":"https:\/\/ustower.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26543"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ustower.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26543"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ustower.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26543"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}