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In 2012, the United States type 2 diabetes pharmaceutical market accumulated US$18.4 billion in revenue.
According to Statista, it is estimated that by the year 2025 the number of people with type 2 diabetes in the United States will increase to almost 38 million.
According to Statista, the number of diabetics worldwide in 2021 was 537 million.
Nitrate and nitrite are compounds found naturally in soil, water, air, and plants. They are also commonly found in vegetables such as lettuce, spinach, and celery. These compounds are also used as additives in some meat products, which have been linked to causing type 2 diabetes mellitus.
According to the Centers for Disease Control and Prevention (CDC), most people are not exposed to nitrates and nitrites at a level high enough to cause health problems.
However, the agency says that high nitrite intake has caused cases of methemoglobinemia, or a decrease in the ability of blood cells to carry oxygen. High nitrate or nitrite levels have also resulted in changes in thyroid function in animal studies.
Research on the association of nitrites and nitrates with specific types of cancer has been inconclusive. As a result of questions about the health effects of nitrates and nitrites, some health authorities have called for limits on the use of these compounds in food.
Now, a new study from scientists in France found that people who reported higher overall nitrite intake had a higher risk of developing type 2 diabetes.. However, nitrate intake was not associated with increased risk.
According to the study published in PLOS Medicine, this is the first large-scale cohort study to suggest a direct association between additive-derived nitrites and type 2 diabetes risk.
To determine whether nitrate and nitrite play a role in the development of type 2 diabetes, the researchers collected data from 104,168 participants in the prospective NutriNet-Santé cohort. This study began in 2009 and collects data including diet, lifestyle, and health factors from volunteer participants aged 15 years and older.
Using statistical analyses, the research team calculated the nitrate/nitrite exposure of the participants using self-reported dietary and health information.
During an average follow-up of 7.3 years, 969 people developed type 2 diabetes. Overall, participants who consumed higher levels of nitrites from food additives, specifically sodium nitrite, had a higher risk of type 2 diabetes compared to those who did not consume additives.
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