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.
Lauren has been featured in a wide variety of media outlets, including Verywell Fit, Health and SHAPE, and is a regular contributor to EatingWell, VeryWell Health, and many more outlets, while also being a member of the Medical Review Board for Eat This, Not That. Lauren lives in Charleston, South Carolina with her husband and young daughter. They take advantage of everything the Lowcountry has to offer, and they are always up for an oyster roast or a sunset cruise around the Charleston harbor. A new study found a link between certain types of emulsifiers and an increased risk of type 2 diabetes.The researchers only found an association between emulsifiers and type 2 diabetes, but experts say the best way to avoid emulsifiers is to limit intake of ultra-processed foods. 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. Here’s what you need to know about the link between emulsifiers and type 2 diabetes, as well as whether you should avoid emulsifiers in light of the new research.Emulsifiers are compounds added to food products to boost their appeal. They prevent ingredients from separating, thicken foods, extend a product’s shelf life, and enhance overall texture and consistency. For example, an emulsifier helps make chocolate velvety smooth and prevents ice crystals from forming in ice cream.As with all food additives, the Food and Drug Administration assesses emulsifiers for safety. The agency has determined that commonly used emulsifiers are generally regarded as safe, also known as GRAS., a Pennsylvania-based board-certified family medicine physician, with a possible disruption to “the normal balance of bacteria that typically live in the gut.”or the way the body naturally metabolizes and stores glucose,” he said, “thus increasing the risk of diabetes and other inflammatory processes.”It’s against this backdrop that researchers set out to test whether emulsifier consumption is associated with a heightened chance of developing type 2 diabetes. The team examined 104,000 adults enrolled in the French NutriNet-Santé Study, an ongoing examination of nutrition and health status. Between May 1, 2009, and April 26, 2023, researchers gathered records about diet and emulsifier exposure from participants every six months for an average of nearly seven years. During that time, 1,056 participants were diagnosed with type 2 diabetes, and scientists found that those people had more exposure to certain emulsifiers.: Derived from fatty acids and used in bakery products, margarine, and ice creams to extend shelf life and enhance texture: Derived from the seed of the guar plant and helps to thicken and stabilize soups, stews, ice cream, yogurt, and marinades: Extracted from the hardened sap of acacia trees and is used to stabilize soft drinks, gummy candies, and chewing gum, xanthan gum is found in foods like bakery products, salad dressing, syrup, soups and ice cream Kulka said that there’s a “notable” link between heightened consumption of emulsifiers in food and the risk of developing diabetes, but that additional studies are necessary. “The recent French study was observational, which hints at a potential correlation, though to determine if emulsifiers truly pose a risk of diabetes, further investigational studies with rigorous controls are needed,” he said.While there isn’t enough research to know for sure whether limiting or eliminating emulsifiers from your diet would reduce your diabetes risk,“There is preclinical, animal model, and human research to support the negative effects of emulsifiers on our gut microbiota and the potential for inducing insulin resistance,” he said. “While further research is certainly warranted, it would seem prudent to limit emulsifier intake when possible.”such as packaged bread, cakes, ice cream, and ready-to-eat meals, Bulsiewicz said the quickest and easiest way to cut out emulsifiers “is to reduce your ultra-processed food intake and replace it with whole foods, preferably fruits, vegetables, whole grains, seeds, nuts, and A diet high in ultra-processed foods has generally been linked with an increased risk of type 2 diabetes and other health conditions, such asFood additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessmentStudy: Mediterranean Diet Could Help Reduce Type 2 Diabetes RiskOzempic, Wegovy Not Associated With Increased Risk of Suicidal Ideation, Study FindsWalking Faster May Lower Your Diabetes Risk, Study FindsEating an Early Breakfast May Reduce the Risk of Type 2 DiabetesA Daily Cup of Dark Tea Might Help Improve Blood Sugar and Reduce Diabetes RiskTwo Common Type 2 Diabetes Drugs Shown to Outperform Others in New Study
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