Extremely Processed Food Items Show Potential Relation to Diabetes

Emulsifiers are substances added to food that are frequently utilised to improve or maintain the feel, flavour, and look of goods. 

A recent study examined data form over one hundred thousand people over the last 15 years, with over one thousand of these individuals receiving a type 2 diabetes diagnosis by the study’s conclusion. The development of the disease has been linked to a number of added emulsifiers, including gum arabic, sodium citrate, and xanthan gum. 

The gut microbiota is negatively affected by the presence emulsifiers, which is predicted to be the source of the relationship. This may result in swelling, which can give rise to long-term problems including cardiac disease and type 2 diabetes. 

But the researchers also emphasized the need for additional investigation to validate the results and encourage removal of potentially dangerous components. 

They expressed that “Further research is needed to prompt re-evaluation of regulations governing the use of additive emulsifiers in the food industry for better consumer protection.”