So additive to stop bread going mouldy fingered for causing diabetes.
In a small trial involving humans, people who consumed propionate experienced temporary increases in insulin resistance, over the space of a few hours, compared with those who didn’t consume the additive.
However, this early research cannot prove that propionate causes diabetes. Larger studies conducted over longer periods are needed to better understand whether propionate contributes to diabetes in people, the authors said. [9 Disgusting Things That the FDA Allows in Your Food]
Still, the findings are concerning given how widely propionate is used, the authors wrote in their paper, published today (April 24) in the journal Science Translational Medicine. They called for more research into the potential metabolic effects of food components like propionate.
“Understanding how ingredients in food affect the body’s metabolism at the molecular and cellular level could help us develop simple but effective measures to tackle the dual epidemics of obesity and diabetes,” study senior author Dr. Gökhan Hotamisligil, a professor of genetics and metabolism at the Harvard T.H. Chan School of Public Health, said in a statement.
Entirely happy with the idea that more research should be done. Just wondering whether the idea has nay legs at all is all:
Propionate is “generally recognized as safe” (GRAS) by the U.S. Food and Drug Administration (FDA), meaning the ingredient doesn’t need to be approved by the FDA to be added to food. It’s also a naturally occuring fatty acid, produced by our gut bacteria when it breaks down fiber. But no one had investigated the metabolic effects of propionate when it’s consumed as a food additive, the authors said.
If you eat fibre your gut produces it. Eating fibre has effects upon insulin etc.
So, what’s the difference here between the effect of eating fibre and eating the substance? Is there something about digestion that I’m missing here?