Food additive emulsifiers associated with increased risk of type 2 diabetes

A recent study in The Lancet Diabetes & Endocrinology examined the link between food additive emulsifiers and type 2 diabetes (T2D) risk.

The research found that emulsifiers like carrageenans, tripotassium phosphate, and guar gum were associated with increased T2D risk, urging reconsideration of regulatory standards to safeguard consumers.

Emulsifiers, prevalent in ultra-processed foods, have been implicated in cardiovascular disease, metabolic disorders, and inflammation, besides T2D.

Conducted as part of the NutriNet-Santé cohort in France, the study gathered extensive lifestyle, health, and dietary data from 104,139 participants, primarily female, between 2009 and 2023. Over 6.8 years, 1,056 T2D cases were recorded.

Analysis revealed significant T2D risk elevations linked to various emulsifiers, with carrageenans posing the highest risk.

This underscores the need to reassess emulsifier regulations, given their ubiquitous use and potential health implications. While current standards deem them safe, emerging evidence warrants revisiting these standards, especially concerning gut microbiota and inflammation effects.

Further research is crucial to fully understand the underlying mechanisms and inform future regulatory decisions.