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Industrial baked goods can be dangerous
Last reviewed: 02.07.2025
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Store-bought baked goods may increase the risk of developing diabetes – and it’s not the sugar that’s to blame, but another little-known component in the composition. We’re talking about propionate, a substance that prevents mold from appearing in products. Research has shown that propionate “interferes” with metabolic processes and reduces cellular insulin sensitivity.
The study was conducted by specialists from Harvard and the Chaim Sheba Medical Center.
What is propionate? It is a salt or ester of propionic acid, which is added to dough or cheese, and indeed to any products, to prevent mold formation.
In general, propionate is considered a harmless substance. It is even normally secreted by human intestinal bacteria, as it helps process plant fiber. But how useful are propionates if they were delivered to the body artificially?
The scientists began their study by offering this substance to rodents. After consuming propionate in normal food quantities, the animals' blood levels of the hormone glucagon increased, stimulating the liver to release glucose into the bloodstream, as well as the hormone norepinephrine, which controls blood pressure, increases sugar levels, and the regulatory protein, a direct participant in the metabolic processes of fatty acids. As a result, the rodents' blood sugar levels increased sharply, and after 5 months the animals gained weight significantly and even acquired a tendency to develop type II diabetes.
The scientists then continued their experiment on people, inviting volunteers – 14 people without any health problems, with normal weight and normal blood sugar levels. The volunteers were divided into two groups: the first group had to consume about 1 g of propionate with food (this is approximately the amount that the average person eats with industrial food), and the other group was offered “clean” food. Blood samples were taken from the subjects 4 hours after eating.
After one week of the experiment, the groups were switched and changes in blood tests were again monitored.
Overall, the results of the study were about the same as those obtained in rodents. Blood glucose levels increased under the influence of propionate, but stabilized much more slowly. In addition, the supplement affected the increased insulin content, which indicated a deterioration in the absorption of sugar by tissues.
In addition to the experiment, the specialists studied the medical records of more than 150 patients who took part in another weight loss project. It was found that those who had reduced insulin sensitivity had higher levels of propionate in their blood.
It is quite possible that the substance under study does increase the risk of developing type II diabetes, and it is better to avoid products containing it. But it should be noted that we are talking about preliminary results, and there are other experiments on this problem ahead. Therefore, it is too early to draw final conclusions.
Source - stm.sciencemag.org/content/11/489/eaav0120