We often scrutinize sugar and fat content when assessing our diets, but a new study suggests that the additives in our foods deserve equal attention. Researchers from the NutriNet-Santé cohort in France have uncovered associations between certain combinations of food additives and an increased incidence of type 2 diabetes.
The Study at a Glance
Analyzing data from over 108,000 adults, the study identified five common mixtures of food additives consumed together in various processed foods. Two of these mixtures were notably linked to a higher risk of developing type 2 diabetes:
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Mixture 2: Included modified starches, pectin, guar gum, carrageenan, polyphosphates, potassium sorbates, curcumin, and xanthan gum.
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Mixture 5: Comprised citric acid, sodium citrates, phosphoric acid, sulphite ammonia caramel, artificial sweeteners like acesulfame-K, aspartame, sucralose, as well as arabic gum, malic acid, carnauba wax, paprika extract, anthocyanins, guar gum, and pectin.
These additives are prevalent in a variety of ultra-processed foods, including broths, dairy desserts, sauces, and sugar-sweetened beverages.
Key Findings
Even after adjusting for factors like overall diet quality, lifestyle, and socioeconomic status, the associations between these additive mixtures and type 2 diabetes remained significant. The study also explored potential interactions between additives, suggesting that their combined effects might influence health outcomes more than individual additives alone.
What This Means for You
While this observational study doesn’t establish causation, it highlights the importance of being mindful about the consumption of food additives, especially in combination. Opting for whole, minimally processed foods can help reduce exposure to these additive mixtures.
Further Reading on Clean Plates:
- Replace Red Meat with These 5 Foods to Cut Your Risk of Type 2 Diabetes
- Smart Shopping: What Is Sugar Free vs. No Added Sugar?
- 5 Healthy Snacks for Lower Blood Sugar Levels
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