Sunday , April 11 2021

The proportion of propionic consumption used in thousands of processed foods can increase the risk of diabetes and obesity



Propionate consumption, a popular ingredient used in thousands of flavors and processed foods, can increase the risk of developing obesity and diabetes, according to a study by the Public Health School T.H. Chan from Harvard University in the United States.

"Understanding how ingredients present in food affect the metabolism at the molecular and cellular levels could help us develop simple but effective measures to attack the double obesity and diabetes epidemic," said Gökhan S. Hotamışlıgil, Center Director for research on nutrients, Genetics and metabolism of the above institution.

Propionate is a fatty acid that prevents the formation of mold in the food, which helps to preserve the processed food, from ice cream, cheese, milk, etc.

The researchers conducted tests for mice and humans and concluded that this compound is capable of metabolic events that cause insulin resistance and hyperinsulinemia.

In addition, the data obtained show that mice propionate prolonged proliferation have developed overweight and insulin resistance.

To reach this conclusion, it was found that this substance
was able to activate the central nervous system in mice; This caused hormones such as glucagon, noradrenaline and a protein called FABP4 to increase, which eventually caused more blood glucose levels.

In terms of human-induced tests, the experts found a significant increase in noradrenaline, as well as higher levels of glucagon and FABP4 in urine in patients who consumed propionate.

There are around 400 million people in the world suffering from diabetes, while obesity is an epidemic that already attacks the first countries in the world like the United States.


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