Chemical in Ice Cream Could Lead to Dangerous Diseases

 Chemical in Ice Cream Could Lead to Dangerous Diseases, Study Finds

A chemical commonly used as an emulsifier in dairy products, ice cream, and meat-based products may be linked to the development of type 2 diabetes, according to a new study.

Carrageenan (also known as E407) is used in the food industry for its gelling properties, helping to improve texture and consistency. However, researchers have warned that this chemical can harm gut health, destabilize blood sugar levels, and potentially lead to bowel cancer.


A team of scientists in Germany conducted a study to determine whether this widely-used additive in popular sweet treats could increase the risk of type 2 diabetes.

The study, published in the BMC Medicine journal, involved 20 healthy individuals aged 27 to 31, who were given 250 mg of carrageenan daily for two weeks along with their regular diet. A control group of another 20 individuals received a placebo.

At the end of the two weeks, researchers took MRI scans of participants' brains and intestines to look for signs of inflammation, which is often an indicator of various gastrointestinal diseases. They also measured insulin sensitivity, a critical factor in diabetes. Insulin is a hormone that helps the body absorb energy from food and maintains stable blood sugar levels. In type 2 diabetes, the body's sensitivity to insulin diminishes, causing blood sugar levels to become dangerously high or low.

The results revealed that participants who consumed carrageenan had gained weight and showed a reduction in insulin sensitivity compared to those who took the placebo. This suggests that carrageenan consumption could contribute to the development of insulin resistance, a key precursor to type 2 diabetes.

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