A new study has found that certain combinations of food additives, prevalent in ultra-processed foods, are linked to a heightened risk of type 2 diabetes. The research underscores the need for comprehensive scrutiny of these additives.
A new study from leading French institutions has uncovered a troubling link between the consumption of certain mixtures of food additives and an increased risk of type 2 diabetes. Researchers from Inserm (National Institute of Health and Medical Research), INRAE (National Research Institute for Agriculture, Food and Environment), Sorbonne Paris Nord University, Paris Cité University and Cnam (National Conservatory of Arts and Crafts) analyzed data from over 100,000 adults in the ongoing NutriNet-Santé (a large-scale public health study) cohort study.
Their findings, published in PLOS Medicine, identify two additive mixtures in particular that are associated with a higher diabetes risk.
Food additives, especially prevalent in the ultra-processed foods that line supermarket shelves, have long been subject to safety evaluations. Historically, these evaluations have focused on individual substances.
This study pioneers a broader approach by examining the impact of multiple additives consumed together — a more realistic scenario for typical dietary patterns.
The research team, led by Mathilde Touvier, Inserm research director and study coordinator, tracked participants over an average period of 7.7 years. They meticulously documented food and beverage intake and cross-referenced it with multiple databases to capture the presence of additives accurately.
Key Findings
Among the five primary mixtures of additives identified, two stood out for their association with diabetes:
1. A mixture containing emulsifiers such as carrageenan, modified starches and additives typically found in stocks, milky desserts, fats and sauces.
2. Another mixture comprising sweeteners, colorings and acidifiers, commonly found in artificially-sweetened drinks and sodas.
“This study is the first to estimate exposure to food additive mixtures in a large cohort of the general population and to analyze their link to the incidence of type 2 diabetes,” first author Marie Payen de la Garanderie, a doctoral student at Inserm, said in a news release. “The findings suggest that several emblematic additives present in many products are often consumed together and that certain mixtures are associated with a higher risk of this disease. These substances may therefore represent a modifiable risk factor, paving the way for strategies to prevent type 2 diabetes.”
Broader Implications and Future Directions
The discovery that certain additive mixtures could elevate diabetes risk carries significant public health implications. Currently, food additives are approved based on individual safety profiles.
This study suggests a need for regulatory bodies to also consider the combined effects of additives.
“Further studies are needed to elucidate the underlying mechanisms and deepen the understanding of the potential synergies and antagonisms between these substances,” added Touvier. “This observational study alone is not sufficient to establish a causal link. However, our findings are in line with recent in vitro experimental work suggesting possible cocktail effects. They indicate that the evaluation of additives should take into account their interactions and support public health recommendations that advise limiting non-essential food additives.”
Source: Inserm (French National Institute of Health and Medical Research)