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A person undergoes a diabetes test at the free Care Harbor LA clinic in Los Angeles.
(photo credit: MARIO ANZUONI / REUTERS)
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A food preservative widely used to inhibit mold growth could help increase rates of obesity and diabetes, revealed a new study released by Israeli and US researchers.
Today, diabetes affects more than 400 million adults worldwide and is expected to reach more than 640 million by 2040. Increasing attention is being paid to external factors such as diet. and the environment to explain this increase.
The joint study conducted by researchers at Sheba's Israeli Medical Center in Tel HaShomer, Harvard TH Chan School of Public Health and Boston's Brigham and Women's Hospital examined the effect of propionate, a food preservative used to extend the shelf life of baked goods by inhibiting mold growth.
When the researchers administered propionate to mice, they discovered that it caused a chain reaction that resulted in a hormonal increase producing more glucose and, ultimately, hyperglycemia, a defining characteristic of diabetes.
When the researchers administered the mice an equal amount of propionate compared to that used in a food portion, the mice gained weight and developed insulin resistance.
The researchers then conducted a double-blind, placebo-controlled study of 14 healthy people. Those who ingested propionate showed higher levels of certain hormones, including glucagon, which helps increase blood glucose levels.
The findings, published in the Science Translational Medical Journal, indicate that propionate plays a role in the metabolic process and could potentially contribute to the rise in obesity and diabetes.
"The dramatic increase in the incidence of obesity and diabetes over the last 50 years can not be attributed to genetic changes and involves contributing environmental and dietary factors," said the Dr. Amir Tirosh, director of the Institute of Endocrinology of Sheba Medical Center, authors of the study.
"The intensive use of chemicals in food processing, preservation and packaging is one of those factors. We are exposed to hundreds of these products daily and most have never been tested for their long-term metabolic effects. . "
The researchers added that propionate had been approved by the US Food and Drug Administration, but their findings suggest that alternative methods of food preservation should be evaluated.
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