Processed foods' emulsifiers linked to increased diabetes risk

The Indian Express May 14, 2024, 10:00 AM UTC

Summary: A study in The Lancet links seven food emulsifiers in processed foods to a 15% increased risk of Type 2 diabetes. Emulsifiers like tripotassium phosphate, mono and diglycerides, sodium citrate, carrageenans, guar gum, xanthan gum, and gum Arabic disrupt gut bacteria and metabolism, leading to insulin resistance. Consumers are urged to check labels on products like mayonnaise, salad dressing, cookies, bread, and ice cream.

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    Emulsifiers in processed foods linked to higher diabetes risk (Hindustan Times)
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