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

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.

Participants completed 5.7 dietary records on average, with nearly all exposed to emulsifiers. Mean daily energy intake, excluding alcohol, was 1,846.2 kcal, and average emulsifier intake was 4,191.9 mg/day. Primary sources were ultra-processed fruits and vegetables, cakes and biscuits, and dairy products.

The results showed that several emulsifiers correlated positively with type 2 diabetes risk, with total carrageenans showing the highest association (3% increase per 100 mg/day). Other emulsifiers linked to higher T2D risk included carrageenan gum, xanthan gum, Tripotassium phosphate, and others.

The study results indicated that a total of seven individual emulsifiers and one group of emulsifiers were positively associated with the risk of T2Dand demonstrated the need to reevaluate regulations that govern the use of these additives for strengthened consumer protection.

Reference:Salame, C., Javaux, G., Sellem, L., et al. (2024). Food additive emulsifiers and the risk of type 2 diabetes: analysis of data from the NutriNet-Santé prospective cohort study. The Lancet Diabetes & Endocrinology. doi:10.1016/S2213-8587(24)00086-X