Emulsifiers in processed foods linked to higher diabetes risk

hindustantimes.com

A study in The Lancet links emulsifiers in processed foods to a higher risk of type 2 diabetes. Research on 104,139 adults found 1,065 cases after 6.8 years. Emulsifiers like mono-and diglycerides of fatty acids, carrageenans, and modified starches are implicated. Dr. Sandeep Kharb warns of gut flora disruption leading to inflammation and diabetes. Diabetics can manage their condition with healthier food choices and lifestyle changes.


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