Emulsifiers, food additives commonly used to enhance the texture and shelf life of ultra-processed foods, have been linked to an increased risk of Type 2 diabetes, according to a recent study published in The Lancet Diabetes & Endocrinology. These additives, such as xantham gum and guar gum, are known to alter the gut microbiota, leading to inflammation and insulin resistance.
A large study in France has found that chronic exposure to certain emulsifiers, commonly used in processed and packaged foods, is associated with an increased risk of developing type 2 diabetes. Emulsifiers are additives that are added to foods to improve their appearance, taste, texture, and shelf life. However, some recent studies have suggested that emulsifiers may disrupt the gut microbiota and increase the risk of inflammation and metabolic disruption, potentially leading to insulin resistance and the development of diabetes.
