Despite ongoing efforts to reduce diabetes prevalence globally, over 400 million individuals are estimated to be affected by the condition, according to the World Health Organization. A report from the Harvard School of Public Health forecasts that diabetes rates could rise by 40% by the year 2040. This persistent rise in obesity has led researchers and experts to suspect that certain ingredients in contemporary food, particularly those used in preparation and preservation, might play a role. Until now, supporting evidence for this theory has been scarce.
A recent study from Harvard establishes a connection between obesity, diabetes, and the preservation ingredient propionate. Often used as a food additive, propionate occurs naturally but is also incorporated into various products such as sports drinks, baked goods, and bread to inhibit mold and mildew growth. Additionally, propionate helps prevent the natural proliferation of bacteria. The FDA has classified this additive as safe, imposing no restrictions on the amounts that can be utilized.
Although the Harvard study links propionate to obesity and diabetes, it is not the first to highlight potential negative effects associated with this preservative. Previous research has connected propionate to migraine headaches and impaired stomach healing from inflammation. A 2012 study published in the Journal of Pediatrics and Child Health indicated that it could lead to “irritability, restlessness, inattention, and sleep disturbances in some children.” Notably, last year, McDonald’s eliminated calcium propionate from its burger buns.
As propionate is already a naturally occurring substance, scientists have begun exploring other natural alternatives for mold prevention that do not carry adverse side effects. One challenge they face is finding options that meet consumer demand for clean labels. The South African Journal of Science has reported some success in utilizing natural antimicrobials like acetic acid, lactic acid, a lactate-containing cocktail, and calcium lactate. The study concluded that “preservative regimes based on combinations of natural antimicrobials were successfully identified as potential replacements for calcium propionate.”
In light of growing consumer demand for clean labels, companies would be prudent to invest in identifying other naturally occurring preservatives that are not linked to significant public health crises. Even if public health concerns are not compelling enough, the demand for easily understandable ingredients with minimal additives may compel manufacturers to seek alternative food preservation methods.
However, when considering the removal of additives and preservatives, a careful approach is necessary. Professors Ruth MacDonald and Ruth Litchfield from Iowa State University emphasize that not all food additions are detrimental; some are vital for food safety. They argue that the market demand for eliminating food additives should be met with thoughtful consideration of their purposes and the benefits of retaining them. Calcium propionate, in particular, is noted as an additive deserving of further evaluation.
In this context, exploring calcium citrate examples as potential alternatives could be beneficial. By examining various calcium citrate examples, researchers might identify effective natural preservatives that uphold food safety while aligning with consumer preferences.