Foods like biscuits, bread, yoghurt may raise diabetes risk: Study

Love to binge on ultraprocessed foods like cake biscuits bread yoghurt and ice creams Beware these foods rich in emulsifiers like xantham and guar gum may raise your risk of diabetes finds a studyEmulsifiers the most commonly used additives are often added to processed and packaged foods to make them look more appealing boost their taste and texture as well as increase shelf lifeThe study appearing in The Lancet Diabetes amp Endocrinology linked emulsifiers including mono and diglycerides of fatty acids carrageenans modified starches lecithins phosphates celluloses gums and pectins to the risk of developing Type 2 diabetes Previously emulsifiers have been linked to cancers of the breast and prostateResearchers from Francersquos INRAE National Research Institute for Agriculture Food and Environment studied the relationships between the dietary intakes of emulsifiers assessed over a followup period of 14 years and the risk of developing type 2 diabetes in a large study including 104139 adults between 2009 and 2023They diagnosed about 1056 cases of diabetes as a result of chronic exposure to some emulsifiersThese were 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 dayThese findings are issued from a single observational study for the moment and cannot be used on their own to establish a causal relationship They need to be replicated in other epidemiological studies worldwide and supplemented with toxicological and interventional experimental studies to further inform the mechanisms linking these food additive emulsifiers and the onset of type 2 diabetes explained Mathilde Touvier Research Director at Inserm and Bernard Srour Junior Professor at INRAE lead authors of the studyldquoHowever our results represent key elements to enrich the debate on reevaluating the regulations around the use of additives in the food industry in order to better protect consumersrdquo they saidAlso Read EXCLUSIVE lsquoLonger the life of a food product the sooner your expiry date Revant Himatsingka aka Food PharmerThis 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