Emulsifiers, which are food additives used to improve the appearance, taste, texture, and shelf life of products like cookies, yoghurts, and mayonnaise, have recently been linked to an increased risk of diabetes. A 14-year-long French study published in ‘The Lancet Diabetes & Endocrinology’ indicated that consuming certain emulsifiers can elevate the likelihood of developing Type 2 diabetes. The study revealed that emulsifiers like carrageenans, tripotassium phosphate, mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, sodium citrate, guar gum, gum arabic, and xanthan gum can increase the risk of diabetes when consumed in higher quantities.
Experts attribute this increased risk to the alteration of the gut microbiota by these food additives, which can lead to inflammation and insulin resistance. Studies suggest that prolonged use of emulsifiers may disrupt the gut microbiota, resulting in increased insulin resistance.
While emulsifiers are generally regarded as safe, some have been found to lower fasting and post-meal sugars in certain individuals. However, their association with diabetes and other diseases stems from their ability to alter the gut microflora. To mitigate the risk, it is recommended to limit the consumption of processed food products, which often contain emulsifiers.
Emulsifiers play a vital role in combining substances that typically separate when mixed, such as oil and water. The extensive use of these additives by food manufacturers has raised concerns about their long-term health implications, particularly in the context of the high diabetes rates observed globally, including in India, where the prevalence of diabetes is estimated to be 11.4%, with an additional 15.3% of the population having prediabetes.
