Food additives are commonly used in the agri-food industry, especially in ultra-processed products sold in supermarkets. These additives have been evaluated individually for safety, but their combined effects when ingested together have not been well-studied until recently.
A new study conducted by researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam, part of the Nutritional Epidemiology Research Team (CRESS-EREN), looked at the potential links between exposure to mixtures of commonly consumed food additives and the development of type 2 diabetes. The study analyzed health data from over 100,000 adults in the French NutriNet-Santé cohort.
The researchers found that two out of the five mixtures tested were associated with a higher incidence of type 2 diabetes. One mixture contained emulsifiers such as carrageenans, modified starches, and other additives found in stocks, milky desserts, fats, and sauces. The other mixture contained sweeteners, colorings, and acidifiers typically found in artificially-sweetened drinks and sodas.
These findings, published in PLOS Medicine, highlight the potential harmful effects of consuming certain food additives, which have been linked to metabolic disorders, chronic inflammation, and gut microbiome imbalance. Previous studies from the NutriNet-Santé cohort have also shown associations between the consumption of these additives and an increased risk of type 2 diabetes, cancer, and cardiovascular diseases.
The study led by Mathilde Touvier analyzed the health data of over 100,000 adults over an average follow-up period of 7.7 years. The participants provided detailed dietary records, and only additives consumed by at least 5% of the cohort were included in the mixture modeling. Five main mixtures of additives were identified, with two of them showing a higher incidence of type 2 diabetes.
The first mixture contained emulsifiers, preservatives, and coloring agents commonly found in ultra-processed foods. The second mixture consisted of additives present in artificially-sweetened drinks and sodas. The study also detected interactions between these additives, suggesting potential synergy or antagonism in their effects.
Marie Payen de la Garanderie, the lead author of the study, emphasized the importance of understanding the combined effects of food additives and their association with type 2 diabetes. Further research is needed to explore the underlying mechanisms and interactions between these substances.
While this observational study cannot establish a causal link, it underscores the need to consider the combined effects of food additives and supports public health recommendations to limit the consumption of non-essential additives. The findings call for strategies to prevent type 2 diabetes and promote healthier food choices.
For more information, the study titled “Food additive mixtures and type 2 diabetes incidence: Results from the NutriNet-Santé prospective cohort” is published in PLOS Medicine. Researchers suggest that a better understanding of additive interactions could lead to more targeted approaches in promoting health and preventing chronic diseases.
