Very Common Supplements Linked to Type 2 Diabetes Risk

A growing number of epidemiological studies suggest a link between high consumption of ultra-processed foods and an increased risk of diabetes and other metabolic disorders.

“Emulsifiers are one of the most commonly used additives in these products. They are often added to processed and packaged industrial foods, such as certain baked goods, cakes and desserts, yogurt, ice cream, candy bars, industrial breads, crackers, margarines and prepared meals, to improve their appearance, taste, texture and shelf life. conversation.»

Belonging”Recent research suggests that emulsifiers may disrupt the gut microbiota and increase the risk of inflammation and metabolic disorders, potentially leading to insulin resistance and the development of diabetes.“.

Mathilde Touvier and Bernard Sroure and their colleagues (Universities Inserm, INRAE, Sorbonne Paris-Nord and Paris-Cité) analyzed data from 104,139 adults (average age 43 years; 79% women) who took part in the study. NutriNet-Sante between 2009 and 2023 (average of 7 years of monitoring).

Every 6 months for 14 years, participants recorded online all food and drink items consumed and their brand (for manufactured goods) for at least two days. During follow-up, 1056 of them were diagnosed with diabetes. The analysis took into account several risk factors for diabetes, including age, weight (BMI), education level, family history, smoking, alcohol and physical activity levels, and overall diet quality (including sugar intake).

After an average follow-up of 7 years, the researchers observed that chronic exposure to the following emulsifiers was associated with an increased risk of developing type 2 diabetes:

• carrageenans (total and E407: 3% increase in risk per 100 mg dose increase per day);

• tripotassium phosphate (E340; increased risk 15% per 500 mg)

• esters of acetyltartaric acid, monoglycerides and diglycerides of fatty acids (E472e; increase 4% per 100 mg)

• sodium citrate (E331; 4% increase per 500 mg)

• guar gum (E412; 11% increase per 500 mg)

• gum arabic (E414; increase 3% per 1000 mg)

• xanthan gum (E415; 8% increase per 500 mg).

Further investigations are needed to establish cause-and-effect relationships, the researchers say. Although this study does not prove cause and effect on its own, it “however, the large sample size is an advantage, and the researchers took into account a large number of factors that could cause confounding error. They also used detailed and unique data on the effects of dietary supplements, with a level of detail down to the brands of manufactured goods consumed.»

These results”provide key elements that will enrich the debate on re-evaluating regulations regarding the use of additives in the food industry to better protect consumers,” the researchers emphasize.

The research team will focus specifically on changes in certain blood markers and gut microbiota associated with consumption of these supplements to better understand the underlying mechanisms. She will also focus on the health effects of supplement mixtures and their potential “cocktail effects.”

For more information see the links below.

Psychomedia with sources: Inserm, Lancet Diabetes & Endocrinology.
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