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Study reveals common foods linked to diabetes risk

Study reveals common foods linked to diabetes risk What foods provoke diabetes (photo: Freepik)

A recent study has shown that additives from the "E numbers" group, found in common foods such as bread and pastries, may increase the risk of developing type 2 diabetes by 15%, according to the Daily Express.

How emulsifiers affect diabetes development

Scientists from the French National Institute of Health and Medical Research monitored the diets of over 100,000 individuals and found that those who consumed high amounts of emulsifiers had a 15% higher risk of developing type 2 diabetes.

According to the researchers, their findings serve as crucial arguments for revising the regulations on additive use in the food industry to better protect consumers.

Emulsifiers linked to diabetes risk

In the study involving 104,000 French adults, participants were queried about their dietary habits, including daily consumption of various emulsifier groups, personal medical history, and level of physical activity.

Over a span of 7 years, 1,056 volunteers were diagnosed with type 2 diabetes.

After considering other risk factors such as obesity and smoking, researchers identified a connection between several emulsifier groups and type 2 diabetes.

Every 500 mg of tricalcium phosphate (E340), found in deli meat, canned soups, and pastry mixes consumed daily, was associated with a 15% increase in risk.

Elevated risks were also observed with guar gum (E412) and xanthan gum (E415), present in cheese, salad dressings, and sauces.

Criticism of the study

However, it's worth noting that some critics have identified significant flaws in the study. They argue that numerous other factors could have influenced the researchers' conclusions.

"This type of large-scale epidemiological study is an important part of the scientific process. However, these studies cannot prove that emulsifiers cause type 2 diabetes. Since products containing emulsifiers often contain numerous other ingredients, it is difficult to pinpoint the impact of each compound," criticized Sarah Berry, a nutrition expert at King's College London.

Dietitian Dwayne Mellor from Aston University also questioned the study's results.

"This article doesn't fully consider the difference in how the human body can metabolize and manage emulsifiers," Mellor stated.

Also, read about which foods can protect against cancer, diabetes, and dementia.

Previously, we wrote about "non-serious" symptoms that may indicate cancer.

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