饮料冰淇淋藏健康隐患！10万人研究揭示7类食品添加剂或大幅推高糖尿病风险

Core Viewpoint - The article highlights the significant association between the consumption of food emulsifiers and the increased risk of type 2 diabetes, emphasizing the need for stricter health risk monitoring of food additives [7][12]. Group 1: Research Findings - A recent study published in The Lancet Diabetes & Endocrinology reveals a dose-dependent relationship between commonly used emulsifiers and the incidence of type 2 diabetes, based on a cohort of over 100,000 participants [7][11]. - The study identified seven common emulsifiers, including carboxymethyl cellulose and potassium phosphate, that are significantly correlated with diabetes incidence [11]. - The research indicates that 99.7% of participants consumed at least one emulsifier, with the highest intake from ultra-processed fruit and vegetable products (18.5%), baked goods (14.7%), and dairy products (10.0%) [11]. Group 2: Methodology - The study utilized a comprehensive data collection approach, requiring participants to complete multiple 24-hour dietary recalls over time to minimize seasonal bias [9][10]. - A total of 61 emulsifiers were identified and assessed for individual cumulative exposure using innovative evaluation methods [10]. - The research employed advanced statistical models to accurately quantify the relationship between emulsifier exposure and diabetes risk, ensuring robust findings [10]. Group 3: Implications for Public Health - The findings underscore the urgent need for further epidemiological studies, ethical short-term intervention trials, and preclinical experiments to establish a more complete evidence base regarding food additives [12]. - If validated, these results could prompt a reevaluation of current food additive regulations globally, leading to safer food industry practices and improved public health outcomes [12].