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A groundbreaking study published in The Lancet Diabetes & Endocrinology sheds light on the potential health risks associated with emulsifiers commonly found in ultra-processed foods. The research, conducted by a team of French scientists, suggests a link between chronic exposure to certain emulsifiers and an elevated risk of developing type 2 diabetes.
Ultra-processed foods have become increasingly prevalent in the diets of adults in Europe and North America, comprising 30 to 60% of their dietary energy intake. Emulsifiers, additives used to enhance the texture, taste, and shelf life of processed foods, are among the most commonly used additives. Found in a wide array of packaged products such as cakes, biscuits, desserts, yogurts, ice creams, and ready-to-eat meals, these emulsifiers include substances like mono- and diglycerides of fatty acids, carrageenans, modified starches, lecithins, phosphates, celluloses, gums, and pectins.
While previous evaluations by food safety agencies deemed emulsifiers safe for consumption based on available evidence, recent studies have raised concerns about their potential adverse effects on health. Some research suggests that emulsifiers may disrupt the gut microbiota and contribute to inflammation and metabolic disorders, including insulin resistance and type 2 diabetes.
To investigate these concerns, researchers analyzed data from the NutriNet-Santé web-cohort study, involving 104,139 adults in France. Participants completed detailed dietary records over a 14-year follow-up period, documenting their consumption of food additives, including emulsifiers. The study accounted for various risk factors for diabetes, such as age, sex, weight, educational level, family history, lifestyle factors, and overall diet quality.
After an average follow-up of seven years, the researchers observed a significant association between chronic exposure to certain emulsifiers and an increased risk of type 2 diabetes. Emulsifiers linked to a higher diabetes risk included carrageenans, tripotassium phosphate, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids, sodium citrate, guar gum, gum arabic, and xanthan gum.
Lead authors Mathilde Touvier and Bernard Srour caution that while these findings are significant, they do not establish a causal relationship between emulsifier consumption and diabetes. Further research, including toxicological and experimental studies, is needed to confirm these associations and elucidate the underlying mechanisms.
The study’s comprehensive approach, leveraging detailed dietary records and laboratory assays, provides valuable insights into the potential health risks posed by emulsifiers in ultra-processed foods. Moving forward, the research team plans to investigate the impact of emulsifier mixtures and their interactions with blood markers and gut microbiota.
“These findings underscore the importance of re-evaluating regulations surrounding food additives to safeguard consumer health,” Touvier and Srour conclude. “Further research is essential to inform public health policies and dietary guidelines, ensuring the safety and well-being of individuals.”
The study represents a crucial step toward understanding the health implications of emulsifiers in processed foods and underscores the need for continued investigation into their long-term effects on metabolic health.
(Published in The Lancet Diabetes & Endocrinology, 2024)
