It is commonly accepted that the current obesity epidemic is mainly caused by excessive consumption of calories and ultra-processed foods, coupled with a lack of physical activity. However, over the past twenty years, while the daily number of calories consumed remains stable, obesity continues to increase.
Bisphenols, phthalates: invisible culprits
For a growing number of specialists, the culprits are probably the invisible chemicals found in many everyday products, including ultra-processed foods that promote fat storage and this, whatever our level of physical activity. As Leonardo Trasande, an environmental health scientist at New York University in the United States, explains: There are at least fifty chemicals, probably many more, that literally make us fat », like the famous bisphenol A, phthalates and other flame retardants. Pushing our bodies to make new fat cells while promoting fat storage in the body
In clinical trials on animals, these products clearly cause fattening of animals or their offspring. They are called the “obesogenic” productsa term coined in 2006 by cell biologist Bruce Blumberg, following his discoveries around tributyltin chloride, a chemical that promotes the formation of fat in mice.
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Childhood obesity activist Robert Lustig, professor emeritus of endocrinology at the University of California, San Francisco, and a few colleagues claim in their work that exposure to these obesogenic substances is an unrecognized and underestimated factor contributing to the current obesity epidemic. Many animal studies show the amazing mechanisms by which these compounds make us gain weight and this, from doses to which we are already exposed today.
For example, mice whose food contains a certain DEHP phthalate called “bis(2-ethylhexyl) phthalate” suddenly consume more food, gain weight and particularly abdominal fat. But this phthalate DEHP is present in our daily life since it helps to improve the flexibility of PVC used in floor coverings, in food containers or even in children’s toys.
By activating some of our receptors, such as the PPAR receptor, other obesogenic substances, such as tributyltin chloride (TBT), promote the accumulation of fat in our existing cells and, even worse, promote the multiplication of “unhealthy” fat cells, capable of storing fat but unable to release it. An impact that might possibly affect several generations in a rather frightening way. For example, when a female is exposed to low doses of this TBT during pregnancy, we observe in males (not exposed) of the following four generations a propensity to store fat more easily.
Note: there are also molecules (natural, this time) that have a positive effect on adipogenesis (see in particular in the following article the part “From “fat-burner” to “stop-fat”: acting on the pre-adipocytes”)
Other environmental contaminants such as certain plasticizers, phthalates, bisphenols and per- and poly-fluoroalkyl substances (PFAS) bind to this PPAR receptor, a major adipogenesis receptor, and can alter our ability to control our appetite, impact our gut microbiota, or alter the amount of energy our body burns when at rest. However, the amount of energy burned when we are at rest (also called basal metabolism) represents 70% of the energy our body expends each day. Thus, studies have noted that individuals with higher levels of perfluorinated compounds had lower basal metabolisms and regained weight more easily and more quickly than others.
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Additives, sweeteners and flavor enhancers in the dock
Finally, the famous bisphenols act by no less than ten of these mechanisms, including a disturbed regulation of insulin, and also promote weight gain. By increasing insulin levels, sweeteners Aiming to eat fewer sugars, such as aspartame, saccharin or sucralose, also appear to increase body fat levels. Other products found in the daily diet are suspected of being obesogenic. This is the case for some flavor enhancers such as monosodium glutamate,emulsifiers and food additives (such as carboxymethylcellulose used to thicken ice cream) or parabens used as preservatives in food or cosmetics.
The conclusion of these specialists is simple: to reduce your exposure to these compounds, reduce plastic packagingnever heat a plastic dish in the microwave, avoid packaged ultra-processed foods and prefer to buy fresh ingredients to cook yourself.
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