Food emulsifiers, a common ingredient in many ultraprocessed foods consumed by millions worldwide, increased the risk for incident type 2 diabetes.
Various food additive emulsifiers, including total carrageenans, carrageenan gum, tripotassium phosphate, sodium citrate, and guar gum, can increase the risk forFood emulsifiers, which are extensively used to enhance the texture and improve the shelf life of various ultraprocessed food items, have been previously shown to increase the risk for cardiovascular disease and cancer.
In this study, the dietary intake data of 104,139 adults enrolled in the French NutriNet-Santé prospective cohort study from May 2009 to April 2023 were assessed for 24 hours on 3 nonconsecutive days at inclusion and every 6 months thereafter to determine their risk for T2D. The dietary records of participants, which were linked to food composition databases, were used to quantify the food additive intake.
T2D cases were identified using a multisource approach encompassing self-reports, health questionnaires, national health insurance system databases, and/or mortality registries.Almost all participants were exposed to at least one food additive emulsifier, with the main contributors being ultraprocessed fruits and vegetables , cakes and biscuits , and dairy products .
Diabetes Mellitus Type Ii Type 2 Diabetes Type 2 DM T2DM T2D France French Epidemiology Health Insurance Cancer Malignant Neoplasia Carcinoma Malignant Neoplasm Cardiovascular Disease Cvd - Cardiovascular Disease Endocrinology Endocrine System Europe European Fatty Acids Insurance Practice Management Revenue CV Risk Cardiovascular Risk CV Risk Factors
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