Commonly used food preservative may increase insulin resistance and blood sugar finds a study. Diabetes is a disease that occurs when blood sugar, is too high. Blood sugar is the main source of energy and comes from the food we eat and is regulated by insulin and therefore in events of insulin resistance the blood sugar increases.

Glycogenolysis is a metabolic breakdown of glycogen to glucose and it may lead to increases blood sugar. Glycogenolysis usually occurs when the body’s blood sugar level drops too low. Any malfunction in this pathway can lead to hyperglycemia and insulin resistance. Hyperinsulinemia is a condition where there is an excess amount of insulin is present in the body as compared to glucose. Both conditions may lead to hyperglycemia and insulin resistance. This can also induce diabetes.

Propionic acid a commonly used food preservative that may increase blood sugar by inducing glycogenolysis and compensatory hyperinsulinemia impairing insulin activity in the body, revealed a recent clinical research  study published in the journal Science Translational Medicine.

The clinical study results demonstrated that Long-term exposure of  a daily low dose of propionate resulted in a gradual weight gain and insulin resistance as well as high blood sugar.

FROM AWARD-WINNING AUTHOR DR GOVIND SHUKLA, NUTRITION EXPERT

Govind Shukla, Specializes in Pharmacology, Toxicology, Nutraceuticals & Herbal Drugs has published More than 100 research papers in National & International Journals. He is also a reviewer of International Journal of Pharmacology & pharmacotherapeutics, Chief editor of IJPNR Journal & Freelance Medical Writer for Different publication Groups including Lambert Academic Publishing Saarbrucken, Germany.

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