A group of French scientists studied the eating habits of more than 104,000 people from 2009 to 2023. Over 1,000 subjects developed type II diabetes during the study. It turned out that, taking into account other factors, the risk of the disease was associated with various emulsifiers.
Study Results
– On average, the risk of type II diabetes increased by 3-15% with an increase in emulsifier consumption by every 0.1-1 g per day.
– The only additive that has a negative correlation with diabetes is carrageenan. But the more you consume it, the weaker the effect.
– The most noticeable positive correlation was recorded for guar gum and glycerol, diacetyl tartaric and fatty acid esters (DATEM).
– Carrageenan gum, potassium orthophosphate, sodium citrate, gum arabic and xanthan gum have also been linked to diabetes.
Source: TheLancet