0
0
Food additives like emulsifiers, commonly found in a range of processed foods, could pose a significant risk for diabetes, according to experts. These additives, known for enhancing taste, texture, and shelf life, are now under scrutiny for their potential health implications, including an increased risk of Type 2 diabetes.
A recent 14-year-long French study published in ‘The Lancet Diabetes & Endocrinology’ shed light on the association between emulsifiers and diabetes risk. Emulsifiers such as carrageenans, tripotassium phosphate, mono- and diacetyl tartaric acid esters, sodium citrate, guar gum, gum arabic, and xanthan gum were identified as potential contributors to heightened diabetes risk.
The study revealed a direct correlation between the consumption of these emulsifiers and the risk of developing Type 2 diabetes, with varying degrees of risk associated with different additives.
According to experts, these emulsifiers can disrupt gut microbiota, leading to inflammation and insulin resistance, which are key factors in the development of diabetes.
“Emulsifiers are generally considered safe, but prolonged use may disturb the gut microbiota, leading to increased insulin resistance,” explained M Wali, Senior Consultant at the Department of Medicine, Sir Ganga Ram Hospital.
While some emulsifiers have shown potential health benefits in certain contexts, such as lowering fasting and post-meal sugars, their overall impact on health remains a concern due to their effect on gut microbiota.
“Emulsifiers can directly modulate the composition and function of the intestinal microbiota, leading to chronic low-grade intestinal inflammation and exacerbating metabolic disorders,” highlighted Rakesh Kumar Prasad, Consultant in Diabetology & Endocrinology at Fortis Hospital, Noida.
With diabetes rates on the rise globally, including in countries like India, where the prevalence is significant, experts emphasize the importance of avoiding processed foods containing emulsifiers.
“People who regularly consume processed foods or products containing additives like emulsifiers are at risk and should consider minimizing their intake of such foods,” advised Tushar Tayal, Consultant in Internal Medicine at CK Birla Hospital, Gurugram.
As the research on the health effects of emulsifiers continues to evolve, individuals are urged to prioritize whole, unprocessed foods in their diet to reduce the risk of diabetes and other related health conditions.
