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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