Food additive emulsifiers linked to increased risk of type 2 diabetes, finds study

In a recent study published in The Lancet Diabetes & Endocrinology, researchers investigated the association between food additive emulsifier exposure and risk of type 2 diabetes (T2D).

Food additives, including emulsifiers, are extensively used to produce ultra-processed foods to enhance texture and prolong shelf-life. These additives, which can be found in a wide range of products like chocolate, ice cream, and pastries, have been linked to cardiovascular disease, metabolic disorders, and inflammation, as well as chronic conditions like T2D, obesity, and hypertension. Previous studies have observed a correlation between high intake of ultra-processed foods and increased T2D risk.

In the study, participants from the general population provided detailed information via questionnaires on lifestyle, health, diet, anthropometrics, and physical activity. Dietary data, including emulsifier intake, were collected through three 24-hour dietary records every six months. Emulsifier intake was quantified using food composition databases. Type 2 diabetes (T2D) cases were identified through self-reports, health questionnaires, and mortality registries. The analysis examined the link between emulsifier intake and T2D risk, considering factors like age, sex, BMI, smoking, and dietary habits.