A food additive found in soy milk, milkshakes and ice-cream could trigger type 2 diabetes, research suggests.
Carrageenan, also known as E 407, is used by the food industry as an emulsifier and thickening agent due to its gel-like consistency.
But researchers have warned emulsifiers can harm the gut, destabilise blood sugar and even trigger bowel cancers.
Now, a team of scientists in Germany have investigated if 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 men of a healthy weight aged between 27 and 31 were given 250mg doses 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 guts to look for any signs of inflammation, which is a known precursor for a myriad of gut diseases.
They also measured the participants’ sensitivity to insulin — the hormone responsible for helping us absorb energy from food and stabilise blood sugar levels.
In type 2 diabetes, the body develops an insensitivity to the hormone, causing blood sugars to reach dangerous highs and lows.
Carrageenan, also known as E 407, is used by the food industry as an emulsifier and thickening agent 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 had some reduction in insulin sensitivity, compared to those in the placebo.
The signs of insulin malfunction was especially seen 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 took the additive.
An MRI of the gut showed an increase in the permeability of the small intestine — meaning larger potentially harmful bacteria can get through to the gut.
The phenomenon has been linked to a range of health conditions including heart disease and type 2 diabetes.
‘Our investigation suggests that the consumption of carrageenan, similar to what has been observed in animal studies, can impair the barrier function of the intestine,’ explained Professor Robert Wagner, clinical researcher in diabetes and metabolism at Heinrich Heine University Düsseldorf and co-author of the research.
‘This could have long-term health consequences and increase the risk of inflammatory diseases,’ he added.
Commenting on the small change seen in insulin sensitivity, Professor Norbert Stefan admitted the participants were probably ‘too healthy ‘ to show significant metabolic effects from carrageenan.
He added: ‘In older or overweight individuals, the effects could be stronger. To confirm this, further studies in these population groups are necessary.’
This isn’t the first time experts have identified links between chemicals in ultra-processed foods and major diseases. .
Scientists have previously suggested that emulsifiers can ‘mess up’ the separation between the fatty layer and water layer in the gut, leading to gaps in the protective gut lining.
This is thought to increase the risk of bacterial infections in the gut, some of which are known to trigger bowel cancers.
