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Diabetes, an additive in bread and baked goods increases the risk: here's what



Diabetes Insulin at Risk 2030


According to a study by Harvard's T.H. School of Public Health, a additive commonly used for the food preservation may affect your increased risk of diabetes. Is about propionate, a common preservative used in bakery products and also in animal feed as it has anti-mold properties.

Diabetes: A Preservative May Raise Risk

The researchers first examined the effects of this condom on mice. An increase in the number of rodents was reported sugar levels in the blood. In particular, they discovered the activation of the sympathetic nervous system, which led to an increase in the production of hormones, such as glucagon, norepinephrine and FABP4.

After this process, the liver began to produce higher levels of glucose, which in turn led to insulin levels in the blood. In this way, a condition known as is developed in mice hyperglycemia, which is the antechamber of diabetes. In addition, they also gained weight.

Later, in the second phase of the study, researchers began to study its effects on humans. Specifically, the study involved 14 healthy people, who were divided into two groups: one group received one meal containing one gram of propionate, the other a meal containing only a placebo.

Of the blood samples of the volunteers analyzed before and after meals, the researchers showed that propionate led to the increase of the same hormones already observed in mice. In substance, also in humans, thechange in metabolism able to increase the risks of developing both diabetes that theobesity.

However, this study has limitations recognized by the recipients themselves. The study, in fact, did not demonstrate a cause and effect relationship between the consumption of propionate and the development of type 2 diabetes it's theobesity. In addition, the long-term effects of low-level propionate on human health are not known. Therefore, it is not said that most of these data, obtained in mice, are also valid for humans. The research was published in Translational medicine of science.


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