Emulsifiers used in ice-creams may raise risk of diabetes, cancer: Experts

Emulsifiers like xantham gum and guar gum which help enhance the appearance taste texture and shelf life of ice creams cookies yoghurts and mayonnaise can also raise the risk of diabetes said experts here on ThursdayLong known to be safe at limited levels these food additives are now emerging as risk factors for various health issues like cancers of the breast and prostateNow a 14yearlong French study appearing in the journal The Lancet Diabetes amp Endocrinology showed that the commonly known emulsifiers can raise the risk of developing Type 2 diabetesAs per the study emulsifiers that raise the risk of diabetes include carrageenans 3 per cent increased risk per increment of 100 mg per day tripotassium phosphate 15 per cent increased risk per increment of 500 mg per day mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids 4 per cent increased risk per increment of 100 mg per day sodium citrate 4 per cent increased risk per increment of 500 mg per day guar gum 11 per cent increased risk per increment of 500 mg per day gum arabic 3 per cent increased risk per increment of 1000 mg per day and xanthan gum 8 per cent increased risk per increment of 500 mg per dayAccording to the experts these food additives alter the gut microbiota causing inflammation and leading to diabetesStudies explain that the prolonged use of these emulsifiers might cause side effects like disturbing the gut microbiota When this happens there is an increase in insulin resistance and that is the plausible mechanism M Wali Senior Consultant Department of Medicine Sir Ganga Ram Hospital remarkedEmulsifiers are generally considered safe and some emulsifiers such as xantham gum were even found to lower fasting and postmeal sugars along with cholesterol in certain test subjects Tushar Tayal Consultant Internal Medicine CK Birla Hospital GurugramHowever their link with diabetes and other diseases is due to alteration of gut microflora he explained noting that the simplest way to avoid the disease is to avoid consuming packaged food productsEmulsifiers are food additives that help mix two substances that typically separate when they are combined eg oil and water These are extensively used by food manufacturers to enhance texture and allow a longer shelflife in various ultraprocessed foodsAlso Read No respite Amidst persistent chaos Worli man remains Dadar railway stations guiding lightRakesh Kumar Prasad Consultant Diabetology amp Endocrinology Fortis Hospital Noida told us that ldquoemulsifiers can directly modulate the composition and function of the intestinal microbiota driving microbiota encroachment and chronic lowgrade intestinal inflammation thus exacerbating metabolic disorders also predispose to several diseases such as hypertension obesity diabetes and other cardiometabolic disordersrdquoThe latest study comes amidst a high diabetes rate around the world and India As per ICMR data the overall prevalence of diabetes in India is estimated to be 114 per cent while prediabetes stands at 153 per centThe doctors noted that people who eat processed food regularly or foods that have additives in the form of emulsifiers are at risk recommending them to avoid processed foodsAlso Read From Brazil to India Instagram favourite acai debuts in MumbaiThis story has been sourced from a third party syndicated feed agencies Midday accepts no responsibility or liability for its dependability trustworthiness reliability and data of the text Midday managementmiddaycom reserves the sole right to alter delete or remove without notice the content in its absolute discretion for any reason whatsoever