Top line:
A recent study showed that various food additive emulsifiers such as total carrageenan, carrageenan gum, tripotassium phosphate, sodium citrate, and guar gum may increase the risk of type 2 diabetes (T2D) .
methodology:
Food emulsifiers are widely used to enhance the texture and extend shelf life of various ultra-processed foods, but they have previously been shown to increase the risk of cardiovascular disease and cancer. This study analyzed dietary intake data for 104,139 adults (79.2%). Women participating in the French NutriNet-Santé Prospective Cohort Study from May 2009 to April 2023 (mean age 42.7 years) were assessed 24 hours a day on 3 non-consecutive days at the time of entry and every 6 months thereafter. and determined the risk of T2D. The proportion of participants linked to a food ingredient database was used to quantify food additive intake. T2D cases were identified using a multi-source approach including self-report, health questionnaires, National Health Insurance System databases, and/or mortality registries.
remove:
During a mean follow-up period of 6.8 years, 1,056 incident T2D cases were reported. Almost all participants (99.7%) were exposed to at least one food additive emulsifier, with ultra-processed fruits and vegetables being the main culprit (18.5%). Cakes and biscuits (14.7%), dairy products (10.0%). Intake of the following emulsifiers increased the risk of T2D: total carrageenan and carrageenan gum (3% increased risk for each 100 mg/day increase; P < 0.001), tripotassium phosphate (500 mg/day) 15% increased risk for each increase; P = 0.023) acetyl tartrate of mono- and diglycerides of fatty acids (4% increased risk for each 100 mg/day increase; P = 0.042) sodium citrate (500 mg/day) 4% increased risk for each increase; P = .008) Guar gum (11% increased risk for each 500 mg/day increase; P < .0001) Gum arabic (3% risk for each 500 mg/day increase xanthan gum (8% increased risk for each increase of 500 mg/day; P = 0.013)
in fact:
In an accompanying commentary, the experts said, “Findings from this and other studies will encourage regulators and policymakers to set limits and better disclose the content of food additives.” “This could prompt a reconsideration of the rules governing the use of emulsifiers and other additives by the food industry, including requiring the use of emulsifiers and other additives.” Helping consumers make more informed choices. ”
sauce:
The study was led by Dr. Clara Salamé of the Nutritional Epidemiology Research Team, Center for Epidemiology and Statistics, Paris, France, the Sorbonne Paris-Nord University and the Université de la Cite, INSERM, INRAE, and CNAM, and was published in The Lancet Diabetes & The Lancet. ' Published online. Endocrinology.
Limitations:
The observational nature of this study is not sufficient to establish a causal relationship. There may have been measurement error in emulsifier exposure, especially for products exempt from labeling requirements. The demographics of this cohort include a higher proportion of women and a health-conscious population, which may impact the generalizability of the study results.
Disclosure:
This research was funded by the European Research Council, and the NutriNet-Santé study received support from a number of public institutions, including Santére de la Santé, Santé publique France, and the Sorbonne Paris-North University. The authors declared no conflicts of interest.