A new study. Researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University and Cnam published this Wednesday, April 24, a study in the journal Lancet Diabetes & Endocrinology that highlights a probable link between consumption of certain emulsifying food additives and an increased risk of type 2 diabetes.
“The results of this research suggest an association between chronic ingestion of certain emulsifying additives and an increased risk of diabetes,” the National Institute of Health and Medical Research said in a news release.
Up to 15% increase in risk
Pastries, cakes, chocolate bars, biscuits, ready meals… Emulsifiers are widely used by the food industry in ultra-processed products. “In Europe and North America, between 30 and 60% of the dietary energy intake of adults comes from ultra-processed foods,” Inserm added.
Next, the researchers analyzed the health data of 104,139 adults, evaluating their consumption of these types of additives every six months for a maximum period of 14 years.
“After an average follow-up of seven years, researchers observed that chronic exposure – assessed by repeated data – to certain emulsifiers was associated with an increased risk of type 2 diabetes,” Inserm continued.
In detail, the emulsifier E407 (sometimes used in whipped cream, ice cream, yogurt, etc.) increases the risk by 3% for each increase of 100 mg per day. For E340 (soy milk, instant coffee, etc.), researchers talk about 15% per 500 mg per day.
The other emulsifiers selected by the study are E472e (biscuits, liquid cream, etc.) at 4% for 100 mg per day, E331 (antioxidant) at 4% for 500 mg per day, E412 (almond milk, sardines canned). ..) with 11% for 500 mg per day, E414 with 3% for 1,000 mg per day (cakes, soft drinks…) and E415 (cakes, mustard…) with 8% for 500 mg per day .
More analysis required
Despite the size of the sample studied, the researchers expressed some limitations of their study that require “further research to establish direct causal links.”
“The researchers cited several limitations of their study, such as the predominance of women in the sample, a higher level of education than the general population, as well as generally more pro-health behaviors among study participants,” they admitted. calling for “caution” regarding the generalization of the study to the French population.
However, they took into account “a large number of factors that are likely to induce confounding biases.” Scientists will now focus on “the variations in certain blood markers and intestinal microbiota related to the consumption of these additives, to better understand the underlying mechanisms” or even the mixtures of additives at the origin of possible “cocktail effects.”
Diabetes called “type 1” is due to a lack of insulin secretion by the pancreas, while diabetes called “type 2” is due to poor use of insulin by the body’s cells.
Source: BFM TV
