Certain combos of common food additives may raise type 2 diabetes risk
Common Food Additive Mixtures Linked to Increased Type 2 Diabetes Risk
Recent research suggests that certain combinations of food additives commonly found in ultra-processed foods may contribute to a higher risk of type 2 diabetes (T2D). Here’s a detailed breakdown of the findings:
- Key Additive Mixtures Identified
A 2025 French study (NutriNet-Santé cohort, PLOS Medicine) analyzed dietary data from 108,643 adults over 7.7 years and identified two high-risk additive mixtures:
Mixture 2: Contains emulsifiers and thickeners like carrageenan, modified starches, guar gum, xanthan gum, and potassium sorbate (found in dairy desserts, sauces, and broths). Associated with an 8% increased T2D risk.
Mixture 5: Includes artificial sweeteners (aspartame, sucralose, acesulfame-K), acidifiers (citric acid, phosphoric acid), and dyes (common in diet sodas and artificially sweetened drinks). Linked to a 13% higher T2D risk.- Why Are These Mixtures Risky? Synergistic Effects: Additives may interact in ways that disrupt metabolism, gut microbiota, or insulin sensitivity more than individual ingredients. Emulsifiers & Gut Health: Some (e.g., carrageenan) may promote inflammation and leaky gut, contributing to metabolic dysfunction. Artificial Sweeteners: Despite being calorie-free, they may alter glucose metabolism and hunger signals, potentially leading to overeating.
- Study Limitations & Industry Pushback Observational Design: Cannot prove causation, only association. Industry Criticism: Beverage associations argue additives are “safe individually” and call the study “misleading”. Residual Confounding: Diet quality (e.g., high sugar/saturated fat intake) may play a role.
- Practical Recommendations Limit Ultra-Processed Foods: Opt for whole, minimally processed foods (fruits, vegetables, nuts, lean proteins). Check Labels: Avoid products with long lists of emulsifiers, sweeteners, or artificial additives. Cook at Home: Reduces reliance on pre-packaged foods with additive blends.
- Future Research & Policy Implications Calls for reevaluating additive safety testing, currently done one-by-one rather than assessing mixtures. Some U.S. states (e.g., California) have banned specific additives (e.g., Red Dye No. 3), but not yet those in these mixtures.
Conclusion
While more research is needed, the study highlights potential risks of additive combinations in processed foods. Reducing intake of ultra-processed products and advocating for stricter additive regulations may help lower diabetes risk.
Reference:
https://pmc.ncbi.nlm.nih.gov/articles/PMC11977966
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