Emulsifiers linked to increased diabetes risk

We aimed to investigate the associations between exposures to food additive emulsifiers and the risk of type 2 diabetes in a large prospective cohort of French adults. Associations between cumulative time-dependent exposures to food additive emulsifiers and the risk of type 2 diabetes were characterised with multivariable proportional hazards Cox models adjusted for known risk factors. We found direct associations between the risk of type 2 diabetes and exposures to various food additive emulsifiers widely used in industrial foods, in a large prospective cohort of French adults. Similar associations were found in other cohort studies conducted in the Netherlands, Spain, and the UK. 5 Ultra-processed food consumption and type 2 diabetes incidence: a prospective cohort study. The present study is the first to quantitatively assess exposure to food additive emulsifiers in a large-scale cohort, thereby providing novel insights into the association of emulsifiers with the risk of type 2 diabetes. To the best of our knowledge, no epidemiological study has quantified dietary exposures to a wide range of food additive emulsifiers and investigated their associations with the risk of type 2 diabetes. In conclusion, this study highlighted positive associations between various food additive emulsifiers and an increased risk of type 2 diabetes in a large prospective cohort of French adults.