Let’s dive into the depths of our plates to discover a subject that could change the way we see food. Could emulsifiers, these little unsuspected additives that the food industry is so fond of, be at the origin of some of our modern ills?
Imagine a world where every bite you take could influence your health in unexpected ways. This is precisely what a recent study carried out in France, at the heart of the NutriNet-Santé cohort, reveals. By examining the eating habits of more than 100,000 French adults, researchers highlighted a troubling discovery: emulsifiers, these omnipresent ingredients in our processed foods, could be associated with an increased risk of type 2 diabetes.
No, you’re not dreaming. The numbers are there to prove it. Emulsifiers such as carrageenan, tripotassium phosphate, or even guar gum, found themselves in the spotlight of this study, singled out for their potential role in increasing the risk of diabetes.
This is not the first time that food emulsifiers have been in the spotlight. Previous studies have already linked these additives to health problems ranging from cardiovascular disease to cancer. It’s time to seriously ask ourselves: how willing are we to sacrifice our health in the name of food convenience?
These results are not just numbers and statistics. They reflect a reality that concerns each of us. It is high time to question our food choices and hold accountable an industry that could well be playing with our health.
So the next time you take a bite of something processed, think twice. Your health may depend on it more than you think.
The study, carried out by a team of French researchers from Inserm, INRAE,University Sorbonne Paris Northfrom the University of Paris Quoted and Cnam, reveals a worrying link between certain food additives and the development of Type 2 diabetes.
https://www.thelancet.com/action/showPdf?pii=S2213-8587%2824%2900086-X
