🔗RESEARCHERS SAY THEY'VE FOUND A LINK BETWEEN CERTAIN FOOD ADDITIVES & TYPE TWO DIABETES
- Rebecca Guldberg
- Apr 21
- 1 min read
A study involving more than 108,000 adults in France claims to have found a link between certain combinations of food additives and an increased risk of developing type 2 diabetes. Over nearly eight years of follow-up, researchers say they identified five common additive mixtures in processed foods. They say two of these mixtures were associated with a higher incidence of type 2 diabetes.
The first mixture included emulsifiers and preservatives like modified starches, guar gum, carrageenan, xanthan gum, polyphosphates, potassium sorbate, pectin, and curcumin. These are commonly found in products such as sauces, dairy desserts, and broths. The second mixture comprised acidifiers, artificial sweeteners, and colorants, including citric acid, phosphoric acid, aspartame, sucralose, acesulfame-K, and caramel coloring, which are prevalent in sodas and sweetened beverages.
These findings support public health recommendations to limit the intake of nonessential additives, especially those found in ultra-processed foods. Opting for whole, minimally processed foods and checking ingredient labels can be proactive steps toward reducing potential health risks.
