Emulsifiers linked to increased diabetes risk

While the large sample size and many controlled variables are good, and make the results statistically significant, the effect sizes are awfully small. Only two of the emulsifiers, tripotassium phosphate and guar gum, increased the hazard of an individual developing diabetes by more than 10% (11% and 15% respectively, with very large error bars in the latter case). These are much smaller effects than previously known Type 2 diabetes risk factors.<p>For instance, the HR for family history of diabetes is 4.46 (vs 1.03-1.15 here, where 1.0 is no change in hazard).

The study was on a few emulsifiers used as food additives, not on all food emulsifiers. I wonder if egg yolks are correlated to increased diabetes risk, they&#x27;re a common emulsifier (in mayonnaise, hollandaise, carbonara, custard, etc.)

If emulsifiers cause dysregulation of the gut microbiome, then they could also be implicated in obesity, right?

How long (and over what obstacles) until these chemical additives are banned, taxed, or labeled with Surgeon General&#x27;s warnings?<p>Hopefully Medicare puts 2 and 2 together to sue the Big Junkfood monsters churning these toxins out, like they sued Big Tobacco.