Certain food additive mixtures may be associated with an increased risk of type 2 diabetes

Food additives are commonly used in ultra-processed products found in supermarkets, with safety evaluations typically done substance by substance. A recent study by researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam delves into the impact of exposure to mixtures of these additives on the development of type 2 diabetes.

Examining data from over 100,000 adults in the French NutriNet-Santé cohort, the researchers identified two additive mixtures associated with a higher incidence of type 2 diabetes. These mixtures contained emulsifiers, sweeteners, colorings, and acidifiers commonly found in various processed foods.

Published in PLOS Medicine, the study sheds light on the potential harmful effects of these additives on metabolic disorders, chronic inflammation, and gut microbiome imbalance. Previous research from the NutriNet-Santé cohort has also linked these additives to an increased risk of cancer and cardiovascular diseases.

While individual studies have highlighted the risks of specific additives, this study focused on the combined impact of multiple additives commonly found together in ultra-processed foods. By analyzing data from the cohort, the researchers identified five main mixtures of additives, with two showing a significant association with type 2 diabetes incidence.

The study revealed interactions between additives in these mixtures, suggesting potential synergistic or antagonistic effects. Lead researcher Mathilde Touvier emphasizes the need for further research to understand these mechanisms and recommends limiting the consumption of non-essential food additives based on the findings.

Marie Payen de la Garanderie, the study’s first author, highlights the importance of considering additive mixtures as modifiable risk factors for type 2 diabetes. The study underscores the need for public health strategies to address the potential health risks associated with the consumption of certain food additives.