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Are there foods that increase the risk of diabetes?
By
Gretel Morales - 2023-02-01T17:51:58Z
Currently, we know that taking care of our diet is not an easy task, as the hustle and bustle of daily life can lead us down a path that includes junk food, snacks, and sugary drinks. While enjoying these foods is possible from time to time, their consumption should be moderated, as in the long run, it can have serious consequences for health, such as type 2 diabetes. In Mexico and around the world, diabetes has become one of the most feared diseases, as it entails a series of changes, new habits, and medications, so we must do everything in our power to avoid this disease. At kiwilimón, we are always on the lookout for new information, so this time we will discuss the foods that could increase the likelihood of developing this condition. What is diabetes? According to the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK) in the United States, diabetes is a condition that occurs when the level of glucose, also known as blood sugar, is too high. Subsequently, high sugar levels can cause a series of health problems. Although there are several types of diabetes, type 2 diabetes is usually the most common and is characterized by the pancreas not producing enough insulin. Over time, diabetes can affect the organs and the quality of life of patients. You can also read: The low-carb diet and its effects on diabetesWhat foods increase the risk of developing diabetes? According to a new scientific study published in the journal PLOS Medicine, the consumption of nitrites and nitrates is likely associated with the risk of developing type 2 diabetes, as reported by the portal Medical News Today. These substances are present in processed meats and meats. It is worth mentioning that both nitrites and nitrates are naturally present in some foods, as well as in water or soil on certain occasions. However, these substances are often found in various processed meats, as they help extend the product's shelf life. For the research, the diets of 100,000 people were analyzed over more than 7 years. During this time, information related to the consumption of nitrites and nitrates in foods, water, and more was collected. Although the study states that “consumption of nitrite could carry a risk of developing type 2 diabetes,” no link was found between nitrates and this condition. Instead, it was discovered that “total nitrites and nitrites present in water and food could increase the risk of type 2 diabetes.” In particular, the portal reports that “sodium nitrite could increase the chances of developing diabetes.” In an interview with Medical News Today, the authors of the study explain that these results highlight the need to evaluate what additives are added to foods: “These results present new evidence in the context of the current conversation about the need to reduce nitrite additives in processed meats and could support the need to implement better regulations on soil contamination through fertilizers.” You can also read: Intermittent fasting could reverse type 2 diabetes More about nitrites & nitrates Now that you know more about the potential risks associated with nitrite consumption, we set out to research more about these substances and how to avoid or reduce their intake, take note! The Agency for Toxic Substances and Disease Registry (ATSDR) explains that nitrate and nitrite are two nitrogen compounds that “occur naturally in the soil, water, and air. Nitrate and nitrite are also produced in the body.” In the specific case of foods, it is worth mentioning that “most nitrates are used as fertilizers for crops or lawns,” but they are also “used in food preservation.” Additionally, the ATSDR notes that “nitrate and nitrite are a normal part of the human diet and can be found in vegetables, fruits, cured meats, fish, dairy products, beers, and cereals.” On the other hand, the portal Healthline points out that producers add nitrites to meat to preserve it and this is the reason why processed meats are pink or red, as a chemical reaction occurs in the meat, changing its color and helping it last longer for consumption. Furthermore, this substance not only extends the shelf life of processed meats, but also prevents the proliferation of bacteria, adds a salty flavor, and improves the appearance of the meat. Experts indicate that more studies and research are needed on the effects of these substances on health; however, this information is the perfect excuse to consume more consciously, inform ourselves, and consult our primary care doctors. Finally, it is important to emphasize that we should not demonize certain foods, but rather analyze what we consume and improve our habits.