New Study Links Consumption of Specific Emulsifiers to Higher Risk of Type 2 Diabetes

Emulsifiers, which can be found in a variety of packaged foods, have the ability to merge ingredients that would otherwise separate. However, recent research indicates that their consumption could negatively impact health. Specifically, a study in The Lancet Diabetes and Endocrinology identifies a connection between emulsifiers and a higher risk of type 2 diabetes, a chronic condition that occurs when the body cannot properly utilize insulin.

The researchers behind the study believe their findings contribute to discussions about reevaluating regulations surrounding food industry additives to better safeguard consumer health. This article examines this link and looks into whether it's necessary to avoid emulsifiers in light of recent research.

Used to enhance food appeal, emulsifiers help prevent ingredients from separating, thicken foods, improve texture, consistency, and prolong the shelf life of a product. They're responsible for making chocolate silky smooth and stopping ice crystals from forming in ice cream. Over 100 different emulsifiers - some synthetic, others from plant or animal sources - can be added to foods. One such is Lecithin, found in egg yolks and soybeans, and used in the stabilization of baked goods, dressings, and chocolate.

The Food and Drug Administration has assessed all food additives, including emulsifiers for safety. It has concluded that commonly used emulsifiers are generally regarded as safe (GRAS), but they're not without their controversies.

Several researchers have associated some emulsifiers with an increased risk of cardiovascular disease and potential disruption to gut bacteria balance, as noted by Dr. Matthew Kulka, a family medicine physician. He explains that such imbalance could lead to insulin resistance or disruptions in how the body metabolizes and stores glucose, increasing the risk of diabetes and other inflammatory processes.

The researchers decided to explore whether emulsifier consumption is associated with an increased risk of developing type 2 diabetes. They studied 104,000 adults from the French NutriNet-Santé Study which investigates nutrition and health status. The team gathered diet and emulsifier exposure data from participants every six months for almost seven years. They found that those diagnosed with type 2 diabetes had more exposure to specific emulsifiers.

Kulka recognized the possible connection between increased emulsifier consumption and an elevated risk of diabetes. However, he suggested further rigorous, controlled studies be conducted. He said that while there aren't definitive studies showing that limiting emulsifier consumption would reduce diabetes risk, Dr. Will Bulsiewicz, a gastroenterologist and US Medical Director of ZOE, recommends it.

Bulsiewicz noted there is evidence supporting the negative effects of emulsifiers on gut microbiota and the potential for inducing insulin resistance. He suggested it would be wise to limit emulsifier intake when possible. He further recommended reducing ultra-processed food consumption and replacing it with whole foods such as fruits, vegetables, whole grains, seeds, nuts, and pulses, as this could help cut out emulsifiers from one's diet.

Besides, a diet rich in ultra-processed foods is generally associated with an increased risk of type 2 diabetes, cardiovascular disease, and other health conditions. Therefore, limiting such foods could offer benefits beyond their link to emulsifiers.

Aside from diet, other ways to reduce your risk of type 2 diabetes include getting regular physical activity, maintaining a healthy weight, avoiding smoking, limiting alcohol intake, and having regular health check-ups to monitor blood sugar levels.