A comprehensive study in France involving over 100,000 participants has linked the intake of certain food emulsifiers to an increased risk of type 2 diabetes. These findings, drawn from the NutriNet-Santé cohort study, reveal that emulsifiers like carrageenans and mono- and diacetyltartaric acid esters increase diabetes risk by varying percentages. While the study suggests significant health implications, further research is needed to establish causality and evaluate regulatory measures for food additives.
In Europe and North America, adults get 30 to 60% of their caloric intake from ultra-processed foods. A growing body of epidemiological research indicates that higher consumption of these foods is associated with increased risks of diabetes and other metabolic diseases. Emulsifiers are among the most commonly used additives.
They are often added to processed and packaged foods such as certain industrial cakes, biscuits, and desserts, as well as yogurts, ice creams, chocolate bars, industrial breads, margarines, and ready-to-eat or ready-to-heat meals, in order to improve their appearance, taste, and texture and lengthen shelf life. These emulsifiers include for instance mono- and diglycerides of fatty acids, carrageenans, modified starches, lecithins, phosphates, celluloses, gums, and pectins. As with all food additives, the safety of emulsifiers had been previously evaluated by food safety and health agencies based on the scientific evidence that was available at the tim.