Acute effects of the food preservative propionic acid on glucose metabolism in humans. Issue 1 (26th July 2021)

• Record Type: Journal Article
• Authors: Adler, Gail K; Hornik, Ezra S; Murray, Gillian; Bhandari, Shreya; Yadav, Yogesh; Heydarpour, Mahyar; Basu, Rita; Garg, Rajesh; Tirosh, Amir
• Is Part Of: BMJ open diabetes research and care. Volume 9:Issue 1(2021)
• Publication Date: 2021-07-26
• Subjects: endogenous glucose production -- glucagon -- catecholamines -- food safety; Diabetes -- Periodicals; 616.462005
• DOI: 10.1136/bmjdrc-2021-002336
• Languages: English
• ISSNs: 2052-4897

Abstract

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.