Emulsifiers in foods increase the risk of diabetes 2. This is stated by a prospective NutriNet Santè cohort study published in “The Lancet Diabetes & Endocrinology”. Emulsifiers are a family of food additives widely used in industry because they improve the consistency, color and taste of processed foods. They serve to mix liquids such as water and oils by acting on their polar bonds and are omnipresent in ultra-processed foods such as chocolate, baked goods, biscuits, ice cream, mayonnaise, sauces, oils.
I study
After being criticized for their potential risk of contributing to obesity, cancer and cardiovascular disease, the new analysis of the study puts them “in the dock” as factors capable of increasing the risk of type 2 diabetes. Despite health authorities consider them safe and allow their use in quantities defined on the basis of cytotoxicity and genotoxicity criteria, evidence is emerging of their negative effects on the intestinal microbiota, with a cascade of inflammation and metabolic alterations. The study analyzed data from more than 104,000 adults enrolled from 2009 to 2023, who were asked to complete 24-hour dietary records every 6 months. The aim was to evaluate exposure to emulsifiers. Of the sample, 1% developed type 2 diabetes during the 6-8 year follow up. The research is the first to evaluate the association between emulsifier and the risk of developing type 2 diabetes.
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Sid’s words
Of the 61 additives identified, there are seven emulsifiers “of concern” associated with increased risk of diabetes: E407 (total carrageenans), E340 (polyglycerol esters of ricerol acid), E472e (fatty acid esters), E331 (sodium citrate ), E412 (guar gum), E414 (gum arabic), E415 (xanthan gum), as well as a group called “carrageenans”. The additives were taken in 5% from ultra-processed fruit and vegetables (such as canned vegetables and fruit in syrup), in 14.7% from cakes and biscuits, and in 10% from dairy products. “As diabetologists”, underlines Angelo Avogaro, president of Sid (Italian Society of Diabetology), “this study has three important consequences: the need to limit the consumption of ultra-processed foods, the call for greater attention to labels and the need to call for more stringent regulation in order to protect consumers”. The president-elect of the SId Raffaella Buzzetti explains that “although further long-term studies are necessary, the alterations of the intestinal microbiota suggest that it may be necessary to review the Ada (daily intake levels). Previous evidence linking carrageenan intake to intestinal inflammation led Jecfa, the Joint FAO/WHO Committee on Food Additives, to restrict its use in infant formula and supplements. We are seeing a worrying increase in type 2 diabetes even among children and adolescents.”
