Food Industry: Food Emulsifiers Linked to Type 2 Diabetes Risk

Let’s dive into the depths of our plates to discover an item that can change the way we think about food. Could emulsifiers, those little surprise additives the food industry loves, be the cause of some of our modern diseases?

Imagine a world where every bite you eat can affect your health in unexpected ways. This is exactly what a recent study conducted in France, centered on the NutriNet-Santé cohort, shows. Studying the eating habits of more than 100,000 French adults, researchers made an alarming discovery: emulsifiers, those ubiquitous ingredients in our processed foods, may be linked to an increased risk of developing type 2 diabetes.

No, you’re not sleeping. The numbers prove it. Emulsifiers such as carrageenan, tripotassium phosphate and guar gum were the focus of this research, noting their potential role in increasing the risk of diabetes.

This isn’t the first time food emulsifiers have been in the spotlight. Previous studies have already linked these supplements to health problems ranging from cardiovascular disease to cancer. It’s time to seriously ask ourselves: how much are we willing to sacrifice our health in the name of convenience in food?

These results are not just numbers and statistics. They reflect the reality that concerns each of us. It’s time to question our food choices and hold accountable an industry that may very well be playing with our health.

So next time you bite into something processed, think twice. Your health may depend on it more than you think.

A study carried out by a group of French researchers from Inserm, IRAE,University Sorbonne Paris Northfrom the University of Paris Quoted and Cnam, reveals a troubling link between some food additives and the development type 2 diabetes.

https://www.thelancet.com/action/showPdf?pii=S2213-8587%2824%2900086-X