BMJ Open Diabetes Res Care: Acute effects of the food preservative propionic acid on glucose metabolism in humans

[sharon sanders]

BMJ Open Diabetes Res Care
. 2021 Jul;9(1):e002336.
doi: 10.1136/bmjdrc-2021-002336.

Acute effects of the food preservative propionic acid on glucose metabolism in humans

Gail K Adler ¹, Ezra S Hornik ², Gillian Murray ², Shreya Bhandari ², Yogesh Yadav ³, Mahyar Heydarpour ², Rita Basu ³, Rajesh Garg ^{# 4}, Amir Tirosh ^{# 5}
Affiliations expand

• PMID: 34312159
• PMCID: PMC8314753
• DOI: 10.1136/bmjdrc-2021-002336

Free PMC article


Abstract


Introduction: Propionic acid (PA) is a common food preservative generally recognized as safe by the US Food and Drug Administration; however, exogenous PA has effects on glucose metabolism that are not fully understood. Our preclinical studies demonstrated exogenous PA increases glucagon, norepinephrine, and endogenous glucose production (EGP).

Research design and methods: We performed a randomized, placebo-controlled, crossover study in 28 healthy men and women to determine the effect of PA (1500 mg calcium propionate) on these factors. Subjects had two study visits, each preceded by a 1 week, PA-free diet. During each visit, glucose, insulin, glucagon, norepinephrine, epinephrine, and EGP were assessed for 2 hours after oral administration of PA/placebo under resting conditions (protocol 1) and during either a euglycemic (~85-90 mg/dL) or hypoglycemic (~65-70 mg/dL) hyperinsulinemic clamp (protocol 2).

Results: PA, as compared with placebo, significantly increased: (1) glucagon and norepinephrine during protocol 1; (2) glucagon, norepinephrine, and epinephrine under euglycemic conditions in protocol 2; and (3) norepinephrine, epinephrine, and EGP under hypoglycemic conditions in protocol 2.

Conclusion: Oral consumption of PA leads to inappropriate activation of the insulin counterregulatory hormonal network. This inappropriate stimulation highlights PA as a potential metabolic disruptor.

Keywords: catecholamines; endogenous glucose production; food safety; glucagon.

https://pubmed.ncbi.nlm.nih.gov/3431...y%20understood.

[Emily]

This preservative is used to inhibit mold in baked goods. The article below is interesting. The quantity needed of the chemical is so high that it can affect product quality. The 'clean label' mold inhibitors might have propionates in them, too. Now I know what cultured wheat is. Ezekiel sprouted bread is the only bread I can find that avoids them, but I keep it frozen most of the time.

https://www.bakingbusiness.com/articles/46889-the-strengths-and-shortcomings-of-label-friendly-mold-inhibitors

[sharon sanders]

We are making our own bread. No preservatives. We throw out whatever is left after a couple of days, plus we keep it frozen over night. Here is my basic recipe. It is a rounded french loaf:

Layered in this order -

1 cup of hot water
1/3 tablespoon butter cut up into tiny pieces
1 1/2 teaspoon sugar
1 1/2 teaspoon salt
3 cups of all purpose flour
1 1/2 teaspoons active dry yeast

Put in bread maker on dough setting. After dough is ready put it into a bowl and punch it a few times. Cover bowl and leave for 15 minutes. Then take out of bowl and shape into a ball. Place ball of dough on baking paper and cut a couple of V into the top layer with a knife. Also cut a line in the top layer of the dough through the middle of the ball length wise. Cover for 30 minutes. Then take one egg white and a teaspoon of water mix and paint the dough with about 1/2 of the mixture. Stick in 425 degrees oven for 20 minutes. Then lower temperature to 325 degrees and cook an additional 8 minutes. Put on rack to cool.

We use this for toast, sandwiches, etc. We freeze at night and throw out any remainder after 2 days. Very low cost. Maybe 80 cents? with the egg being 30 of those cents. The egg white wash can be skipped.