The “healthy” choices aren’t the best.
A recent study has found that certain combinations of food additives, frequently found in processed products such as diet sodas, soups, dairy desserts, and sauces, may contribute to a slightly elevated risk of developing type 2 diabetes. The research, published in PLOS Medicine, involved close to 110,000 participants and observed that specific additive groupings commonly used in artificial sweeteners and ultra-processed food products were linked to increased health risks.
One combination of additives, typically found in diet beverages, was associated with a 13% higher risk of developing type 2 diabetes. Another mixture, often used in products like stocks and sauces, was linked to an 8% increase in risk. These additives included a variety of acidifiers, sweeteners, colorants, preservatives, and emulsifiers that are frequently consumed together, raising concerns about their collective impact on health.
The study was conducted by researchers at INSERM, France’s national health research institute. Lead author Marie Payen de la Garanderie emphasized that the presence of these substances in commonly consumed foods points to a potentially controllable risk factor for diabetes, offering a new path for prevention strategies. The researchers analyzed dietary records from over 108,000 participants who documented their food intake, including specific brands, over multiple days. Their health outcomes were monitored for nearly eight years.
The team examined five additive mixtures often found in processed foods, two of which showed a statistically significant association with type 2 diabetes. Despite these findings, the researchers noted that more investigation is needed to determine the biological mechanisms behind these associations. Since this was an observational study, it does not confirm direct causation but does align with recent experimental research suggesting that combinations of certain additives may have harmful synergistic effects.
Ultimately, the findings highlight the importance of better understanding how additive blends in everyday foods could influence chronic disease development and support the growing call for more transparent labeling and regulation of processed food ingredients.
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