Eating some food additives together may increase diabetes risk, study suggests
Eating combinations of common food additives may be tied to a slightly increased risk of Type 2 diabetes, according to a study published Tuesday in the journal PLOS Medicine.
Eating combinations of common food additives may be tied to a slightly increased risk of Type 2 diabetes, according to a study published Tuesday in the journal PLOS Medicine.
A growing body of evidence has linked certain food additives to cancer, diabetes, heart disease and changes to the gut microbiome. Many of these studies, however, were focused on single ingredients.
“In real life, we ingest a mixture of additives,” said Mathilde Touvier, director of the nutritional epidemiology research team at Université Sorbonne Paris Nord and the French National Institute of Health and Medical Research, who co-authored the new study.
Touvier and her team looked at about eight years of data from more than 108,000 adults from the French NutriNet-Santé cohort, a long-running study that looks at the links between food and health.
Poring over the participants’ reported diets, the researchers identified five mixtures of additives people commonly consumed together. The combinations don’t look unlike an ingredient list you might find on the label of an ultra-processed food.
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