A new study suggests a relationship between emulsifier intake and an increased risk of developing type 2 diabetes. Learn more about emulsifiers, their relationship to type 2 diabetes, and whether the new findings mean you should avoid them.
Lauren Manaker is an award-winning registered dietitian, book author, speaker, and entrepreneur. She has been practicing dietetics since 2004, and has worked in a wide variety of settings. She earned a bachelor's degree from the University of Florida, a master's degree in clinical nutrition from Rush University, and she completed her dietetic internship through the Rush University Medical Center system in Chicago.
Oil and water famously don’t mix—at least without the help of an emulsifier. Emulsifiers allow ingredients that typically separate to combine, and you can find them included in all sorts of packaged foods, from bread to cake to salad dressings.“Our results represent key elements to enrich the debate on re-evaluating the regulations around the use of additives in the food industry in order to better protect consumers,” the authors said in a statement.
The team examined 104,000 adults enrolled in the French NutriNet-Santé Study, an ongoing examination of nutrition and health status.
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