The consumption of certain food additive emulsifiers could be associated with the risk of developing type 2 diabetes
Emulsifiers are among the additives most widely used by the food industry, helping to improve the texture of food products and extend their shelf life. Researchers from Inserm, INRAE, Université Sorbonne Paris Nord, Université Paris Cité and Cnam, as part of the Nutritional Epidemiology Research Team (CRESS-EREN), studied the possible links between the dietary intake of food additive emulsifiers and the onset of type 2 diabetes between 2009 and 2023.