Researchers point to chemicals in ultra-processed puddings that could cause type 2 diabetes

Research shows that a food additive in soy milk, milkshakes and ice cream can cause type 2 diabetes.

Carrageenan, also known as E 407, is used by the food industry as an emulsifier and thickener due to its gel-like consistency.

But researchers have warned that emulsifiers can damage the intestines, destabilize blood sugar levels and even cause colon cancer.

Now a team of scientists in Germany have investigated whether this additive, found in many popular sweet treats, could put people at risk of developing type 2 diabetes.

In the study published in the journal BMC Medicine, 20 healthy weight men between the ages of 27 and 31 were given a dose of 250 mg of carrageenan daily for two weeks in addition to their normal diet.

The other half received a placebo.

At the end of the two-week trial, researchers took MRI scans of the participants’ brains and intestines to look for signs of inflammation, which is a known precursor to a host of intestinal diseases.

They also measured participants’ sensitivity to insulin – the hormone responsible for helping absorb energy from food and stabilizing blood sugar levels.

In type 2 diabetes, the body develops an insensitivity to the hormone, causing blood sugar levels to reach dangerous highs and lows.

Carrageenan, also known as E 407, is used by the food industry as an emulsifier and thickener due to its gel-like consistency and is often used in ice cream and milkshakes

After two weeks, the data showed that those in the carrageenan group with a higher body weight showed some reduction in insulin sensitivity, compared to those in the placebo group.

The signs of disturbed insulin function were mainly observed in the liver.

In addition, an MRI brain scan revealed signs of inflammation in the hypothalamus region of the brain, which is responsible for sugar metabolism and appetite, in overweight participants who used the additive.

An MRI of the intestines showed an increase in the permeability of the small intestine, meaning larger potentially harmful bacteria can reach the intestines.

The phenomenon has been linked to a range of health problems, including heart disease and type 2 diabetes.

“Our research suggests that carrageenan consumption, similar to what has been observed in animal studies, may impair the barrier function of the intestine,” explains Professor Robert Wagner, clinical researcher in the field of diabetes and metabolism at the Heinrich Heine University Düsseldorf and co- author out. of the research.

“This may have long-term health consequences and increase the risk of inflammatory diseases,” he added.

Commenting on the small change observed in insulin sensitivity, Professor Norbert Stefan admitted that the participants were probably ‘too healthy’ to show significant metabolic effects of carrageenan.

He added: ‘In older or overweight people the effects may be stronger. Further research among these population groups is needed to confirm this.’

This isn’t the first time experts have discovered links between chemicals in ultra-processed foods and serious diseases. .

Scientists have previously suggested that emulsifiers can ‘disrupt’ the separation between the fat layer and the water layer in the intestines, which can lead to holes in the protective intestinal wall.

This is thought to increase the risk of bacterial infections in the intestines, some of which are known to cause colon cancer.