Recent French research indicates that certain food emulsifiers may increase the risk of type 2 diabetes, underscoring the need for further studies to confirm these findings and potentially revise food additive regulations.

In Europe and North America, adults get between 30% and 60% of their caloric intake from ultra-processed foods. A growing body of epidemiological research indicates that higher consumption of these foods is associated with increased risks of diabetes and other metabolic diseases.

Emulsifiers are among the most commonly used additives, added to processed and packaged foods such as industrial cakes, biscuits, yogurts, ice cream, chocolate, industrial bread, margarine, and ready-to-eat or ready-to-heat meals. They improve the appearance, taste, and texture of products and extend their shelf life. These emulsifiers...