Increased consumption of ultra-processed foods can disrupt intestinal flora due to the emulsifiers they contain and increase the risk of diabetes and other metabolic disorders.
A new study involving experts from the Université Sorbonne Paris Nord examined how exposure to emulsifiers is linked to the risk of type 2 diabetes. The results are published in the journal “Lancet Diabetes & Endocrinology”.
What are emulsifiers?
Emulsifiers are among the most commonly used additives and are often found in processed foods. For example, they are added to yogurt, ice cream, chocolate bars, margarine and ready meals to improve their appearance, taste and texture and to extend their shelf life, the researchers explain in a press release.
According to the team, there are a variety of emulsifiers, including mono- and diglycerides of fatty acids, carrageenans, modified starches, lecithins, phosphates, celluloses and pectins.
Emulsifiers influence intestinal flora
Previous studies have already shown that emulsifiers can disrupt intestinal flora and increase the risk of inflammation and metabolic disorders, potentially leading to insulin resistance and the development of diabetes, experts said. In the new study, they tried to uncover possible connections.
To do this, the researchers analyzed the data from a total of 104,139 adults who took part in the NutriNet-Santé cohort study. To assess participants' dietary intake, the team used three 24-hour dietary logs collected on three non-consecutive days every six months.
Possible exposure to emulsifiers was assessed using various food composition databases and so-called ad hoc laboratory studies.
The experts then used multivariate Cox proportional hazards models to determine the association between cumulative, time-dependent exposure to emulsifiers and the risk of type 2 diabetes. Possible known risk factors were also taken into account.
During the medical follow-up period, 1,056 participants developed type 2 diabetes and the researchers found that the consumption of various emulsifiers was associated with an increased risk of the disease.
These emulsifiers increase the risk
The team was able to find such an association with diabetes risk for carrageenan (total carrageenan and E407; three percent increased risk per additional 100 mg per day), tripotassium phosphate (E340; 15 percent increased risk per additional 500 mg per day), and mono- and diacetyl tartaric acid esters of mono – and diglycerides of fatty acids (E472e; four percent increased risk per 100 mg per day).
This also applied to sodium citrate (E331; four percent increased risk per additional 500 mg per day), guar gum (E412; eleven percent increased risk per additional 500 mg per day), gum arabic (E414; three percent increased risk per additional 1000 mg per day). day) and xanthan gum (E415; eight percent increased risk per additional 500 mg per day).
The results indicate a connection between the risk of type 2 diabetes and exposure to various emulsifiers in adults, which are particularly found in ultra-processed foods, the experts summarize.
Also read:
- Diet: These emulsifiers increase the risk of heart disease
- These foods significantly reduce life expectancy
Further research required
In the future, the effects of emulsifiers should therefore be further studied in order to re-evaluate the regulations for their use in the food industry with a view to better protecting consumers, the team adds.
The researchers are already planning to investigate the changes in certain blood markers and the intestinal flora in connection with the intake of emulsifiers in order to better understand the underlying mechanisms.
However, a certain degree of restraint when consuming ultra-processed foods cannot do any harm, as these are associated with a wide range of health disadvantages. (as)
