1536-P: Effect of Food Preservative Propionic Acid on Insulin Resistance

Introduction and Objective: Processed food consumption has increased over the last few decades, and this coincides with increased prevalence of obesity and type 2 diabetes (T2D). Propionic acid (PA) is widely used in processed foods to improve taste, appearance, and shelf-life. Previous studies have shown that oral PA increases sympathetic stimulation, triggering release of glucagon and FABP4 leading to increased glycogenolysis and higher glucose levels post-prandially. Chronic dietary exposure to PA in mice studies resulted in gradual weight gain, increased fat mass, and insulin resistance. We therefore hypothesized that chronic oral intake of PA is associated with an insulin resistant state in humans. Methods: To test this hypothesis, we developed a PA intake calculator using published PA food-content data and measured PA levels in commonly consumed foods in our population. Using this calculator, we evaluated PA intake from 3-day food records of 44 Hispanic men with obesity but without diabetes, enrolled in another prospective study. We collected demographic data, physical examination data, fasting blood samples, and performed a 75-g oral glucose tolerance test to calculate the Matsuda index. Results: The characteristics of study subjects were as follows (mean ± SD): age 31± 5 years, weight 118.7 ± 20.7 kg, BMI 38.6 ± 6.5 kg/m2, HbA1c 5.4 ± 0.3%, LDL 114 ± 25.8 mg/dL, triglycerides 159 ± 90.7 mg/dL and HDL 39 ± 8.3 mg/dL. Mean estimated calories and PA intake were 3,053 ± 1,062 Kcal/day and 319 ± 177 mg/day respectively. The mean Matsuda index was 1.97 ± 1.57, and HOMA-IR index was 6.46 ± 3.87. On bivariate correlation analyses, PA intake was inversely associated with Matsuda index (rs = -0.476, p 0.001) and positively with HOMA-IR (rs = 0.340, p = 0.024). PA intake was not significantly associated with age and BMI. Total calorie intake was not associated with Matsuda index or HOMA-IR. Conclusion: This data suggests a possible role of PA in the adverse metabolic consequences of processed foods and highlights the need for further research into long-term metabolic impact of food preservatives. Disclosure S. Narasimhadevara: None. R. Mishra: None. R. Bross: None. Y. Pak: None. C.C. Wang: None. R. Swerdloff: None. A. Tirosh: Advisory Panel; Current; Medtronic. Research Support; Current; Medtronic. Speaker's Bureau; Ended; Sanofi. Advisory Panel; Ended; Sanofi. Research Support; Current; Sanofi. Speaker's Bureau; Ended; Novo Nordisk A/S, Eli Lilly and Company. Consultant; Current; DreaMed Diabetes, Ltd., Radella Pharma. R. Garg: None. Funding National Institutes of Health Grant (P50 HD098593)