A recent study led by researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam has highlighted the potential health risks of consuming mixtures of commonly used food additives, particularly their association with type 2 diabetes. This groundbreaking research, published in PLOS Medicine, is based on an analysis of health data from over 100,000 adults enrolled in the French NutriNet-Santé cohort.
Historically, safety evaluations of food additives have focused on individual substances, but the cumulative effects of multiple additives consumed together have remained largely unexplored. This study sought to fill that gap by examining how combinations of food additives—common in ultra-processed foods—might impact health.
The study, conducted over an average follow-up period of 7.7 years, identified five distinct mixtures of additives frequently consumed together. Of these, two mixtures were associated with a higher incidence of type 2 diabetes. One mixture was composed of emulsifiers such as carrageenans and modified starches, while the other contained sweeteners, colorings, and acidifiers typically found in diet sodas and artificially sweetened beverages.
The findings suggest that the combined effects of these additives may have a significant impact on metabolic health. The researchers discovered that even when adjusting for dietary factors such as sugar intake, saturated fat, and fiber, the presence of certain additive mixtures still correlated with an increased risk of developing type 2 diabetes.
Food additives, widely used by the food industry, are most commonly found in ultra-processed products like packaged snacks, sodas, and ready-to-eat meals. Some additives have been linked to chronic health issues such as metabolic disorders, chronic inflammation, and disruptions in gut microbiota. This study adds to the growing body of research indicating the potential harm of such additives, particularly when consumed in combination.
For this study, researchers focused on additives that were consumed by at least 5% of the study participants, ensuring a reliable assessment of exposure levels. They cross-referenced dietary records with databases to track the consumption and quantities of additives in the foods participants ate. This approach enabled a more nuanced understanding of how these mixtures may contribute to health outcomes.
The two problematic mixtures identified were both associated with type 2 diabetes: one found in processed foods like stocks and sauces, and another common in sodas and artificially sweetened drinks. While no associations were found with the other three mixtures, the research provides valuable insights into the potential risks posed by the synergistic effects of food additives.
“These findings suggest that certain additive mixtures could be a modifiable risk factor for type 2 diabetes,” said Marie Payen de la Garenderie, PhD student at Inserm and first author of the study. “Further research is needed to better understand the interactions between these substances and their long-term effects on health.”
Mathilde Touvier, Inserm research director and study coordinator, emphasized the importance of these findings for public health recommendations. “The study points to the need for evaluating the interactions between food additives and suggests that reducing non-essential additives could help mitigate risks associated with metabolic diseases.”
The NutriNet-Santé study, which has been ongoing since 2009, continues to be a valuable resource for understanding the links between diet, physical activity, and health. With more than 180,000 participants, it remains one of the largest public health studies in France.
As the research community delves deeper into the effects of food additives, the findings from this study could inform future public health policies aimed at reducing the consumption of potentially harmful substances in ultra-processed foods.
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