A new study published in PLOS Medicine revealed that the simultaneous consumption of multiple food additives commonly found in ultra-processed foods is linked to a slightly increased risk of developing type 2 diabetes. The research, conducted by French scientists from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam, suggests that combinations of food additives may have a greater impact on health than previously understood.
The researchers analyzed dietary data from over 108,000 adults in the French NutriNet-Santé cohort to investigate whether exposure to commonly consumed additive mixtures might be linked to the development of type 2 diabetes. They identified five main mixtures of food additives frequently ingested together, two of which were associated with a small increase in the incidence of the disease.
"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," said Marie Payen de la Garanderie, PhD student at Inserm and first author of the research, according to Medical Xpress. "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."
One of the mixtures associated with a higher risk was primarily composed of additives found in artificially sweetened drinks and sodas. The mixture included acidifiers and acidity regulators such as citric acid, sodium citrates, phosphoric acid, and malic acid; coloring agents like ammonium sulfite caramel, anthocyanins, and paprika extract; artificial sweeteners including acesulfame-K, aspartame, and sucralose; emulsifiers such as gum arabic, pectin, and guar gum; and a coating agent, carnauba wax. These additives are characteristic of sugary and sweetened beverages.
The other mixture linked to an increased risk contained several emulsifiers, a preservative, and a colorant typical of ultra-processed products such as soups and packaged sauces. "The mixture is found in broths, dairy desserts, fats, and sauces," explained Mathilde Touvier, research director at Inserm and coordinator of the study.
The researchers detected interactions between the additives in these two mixtures, suggesting that some could interact with each other, either by enhancing their effects (synergy) or by attenuating them (antagonism). "Further studies are needed to elucidate the underlying mechanisms and deepen the understanding of the potential synergies and antagonisms between these substances," Touvier stated. "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."
The findings support existing public health recommendations to limit the consumption of ultra-processed foods and additives. "These conclusions support public health recommendations that advise limiting non-essential additives," Touvier said.
Type 2 diabetes is a chronic condition characterized by high levels of glucose in the blood. Managing and preventing this disease is a public health concern worldwide. The identification of modifiable risk factors, such as the consumption of certain additive mixtures, may contribute to the development of new strategies for prevention.
The NutriNet-Santé study, launched in 2009, is based on observational data and gave rise to over 300 scientific publications. By analyzing the dietary habits and health outcomes of a large cohort, the study aims to advance research into the links between nutrition and health.
Until now, safety assessments of food additives focused on individual additives due to limited data on the effects of consuming them in combination, despite the presence of multiple additives in ultra-processed foods. The current research underscores the importance of considering additive mixtures in evaluating potential health risks.
The article was written with the assistance of a news analysis system.