丙酸鹽會增加罹患糖尿病的風險
丙酸鹽是一種食品防腐劑，廣泛運用於烘焙食品（如：麵包）、加工肉類，以及奶酪、乳清等乳製品中。由哈佛大學陳曾熙公共衛生學院領導的一項研究指出，丙酸鹽可能會引發一系列的代謝問題，這類代謝問題會導致胰島素抗性以及高胰島素血症——也就是體內的胰島素值過高。研究人員認為丙酸鹽是一種「代謝破壞者」，會增加罹患糖尿病和肥胖的風險。
Propionate May Increase the Risk of Diabetes
Propionate is a food preservative widely used in baked goods, such as bread, processed meats, and dairy products, such as cheese and whey. Research led by the Harvard T.H. Chan School of Public Health suggests that propionate may induce metabolic events that cause insulin resistance and hyperinsulinemia—excessive levels of insulin within the body. Researchers believe that propionate may be a “metabolic disruptor” and increase risk of diabetes and obesity.
Source: https://bit.ly/2UW3f0X
Science Translational Medicine https://www.science.org/
Science Translational Medicine is the leading weekly online journal publishing translational research at the intersection of science, engineering and medicine.
