April 30, 2024

Food additives in cakes, biscuits may increase type 2 diabetes risk

The proponents of intermittent fasting often cite benefits such as weight loss, improved blood sugar, and reduced cholesterol. And there is some scientific evidence to support these claims � at least in the short term. But what about intermittent fasting's effects in the long run? And could it actually do more harm than good for the human heart?

Intermittent fasting is a rather contentious topic when it comes to health and well-being. While there are studies that point to its short-term benefits such as reduced cholesterol when people eat within a 10-12 hour window, or an improved gut microbiome in people with obesity, there is some conflicting evidence on its benefits for weight loss.

Some studies have also shown that intermittent fasting can help lower certain heart disease risk factors, such as reduced cholesterol and blood pressure. However, a recent poster presented at EPI Lifestyle Scientific Sessions 2024 in Chicago suggested that eating within an 8-hour time window may increase the risk of cardiovascular death by as much as 91%.

Considering that time-restricted eating is a relatively new area of research, experts agree that there is a lack of long-term studies on the effects eating practices such as intermittent fasting have on the body, in particular the cardiovascular system.

In light of of these recent controversial findings, Feature Editor Maria Cohut and I sat down to discuss all things intermittent fasting in the latest instalment of our In Conversation podcast.

Joining us was Ali Javaheri, MD, PhD, assistant professor of medicine from the Center For Cardiovascular Research at Washington University, who helped us answer questions, such as: "How does intermittent fasting affect the body?", "Is it safe for everyone?", and "What should we keep in mind if we decide to practice it?"Researchers estimate that about 530 million adults globally live with diabetes, with 98% of those diagnoses being type 2 diabetes.

Certain lifestyle choices, such as being sedentary, following an unhealthy diet, and having overweight or obesity can increase a person's risk of developing type 2 diabetes.

Previous research also shows that moderate intake of ultra-processed foods � which generally contain large amounts of sugar, fat, salt, and food additives � can heighten a person's risk for the condition.

Now, a new study from researchers at the National Research Institute for Agriculture, Food and Environment (INRAE) and the National Institute of Health and Medical Research (INSERM) in France has found that consuming seven specific food additive emulsifiers found in ultra-processed foods may be associated with an increased risk of developing type 2 diabetes.

The study was recently published in the journal The Lancet Diabetes & Endocrinology

According to Bernard Srour, PhD, junior professor at INRAE and co-lead author of this study, emulsifiers are among the most commonly used additives in processed foods.

Speaking to Medical News Today, he explained where these food additives are typically found:

"They are often added to processed and packaged foods, such as certain industrial cakes, biscuits, and desserts, as well as ice creams, chocolate bars, breads, margarines, and ready meals, to improve their appearance, taste, and texture and lengthen shelf life, and to be able to mix aqueous substances � water-based � with oil-based substances."

Which food additive emulsifiers are the most unhealthy?
For this study, Srour and his team analyzed medical data from more than 104,000 French citizens who participated in the NutriNet-Sant� web-cohort study between 2009 and 2023.

Over 14 years, study participants provided at least 2 days of dietary records every 6 months. Foods consumed were matched against databases to identify the presence and amount of food additives.

After an average follow-up of 7 years, the scientists identified seven food additive emulsifiers associated with an increased risk for type 2 diabetes.