Study Links Food Additive Mixtures to Increased Type 2 Diabetes Risk

Globally, approximately 830 million people suffer from diabetes, with 90% of these cases being type 2 diabetes. Diets high in processed foods can increase the risk of developing type 2 diabetes. A new study, published in PLOS Medicine, reveals that certain combinations of common food additives may heighten this risk.

Problematic Food Additive Mixtures

Researchers analyzed data from almost 109,000 adults aged around 43 from the French NutriNet-Santé cohort between 2009 and 2023. They identified that two specific food additive mixtures were linked to an increased risk of type 2 diabetes.

The first mixture includes emulsifiers like modified starches, pectin, guar gum, carrageenan, polyphosphates, and xanthan gum, along with the preservative potassium sorbate and food dye Curcumin. This mixture is often found in ultra-processed foods including broth, dairy desserts, and sauces.

The second mixture features acidifiers and acid regulators such as citric acid, dyes like ammonia caramel, artificial sweeteners including aspartame and sucralose, and some emulsifiers. This mixture is commonly present in artificially sweetened soft drinks.

Study Insights and Implications

The study highlights the potential health impacts of consuming food additive mixtures, stressing the need for a reevaluation of food additive regulations due to possible interaction effects. Lead researcher Marie Payen de la Garanderie emphasizes the importance of considering these mixtures in public health recommendations.

Mir Ali, MD, a bariatric and general surgeon, noted the importance of understanding how additives contribute to diabetes risk as society increasingly consumes processed foods. The International Council of Beverages Associations, however, has criticized the study, calling the results misleading.

Reducing Food Additive Intake

To reduce food additive consumption, Monique Richard, MS, RDN, LDN, recommends focusing on whole foods such as fresh produce, nuts, and seeds. She also suggests simplifying beverage choices and cooking with whole ingredients to avoid synthetic additives.

Richard advises using natural flavors like spices and herbs to enhance meals and emphasizes the importance of making informed dietary decisions without becoming overly obsessive about them.

As the prevalence of type 2 diabetes continues to rise, understanding the role of food additives could pave the way for better prevention strategies, illustrating the importance of dietary awareness and regulation in managing diabetes risk.