❓WHAT HAPPENED: A study has revealed a potential link between preservatives in processed foods and an increased risk of type 2 diabetes.
👤WHO WAS INVOLVED: Researchers from Inserm, INRAE, and Paris universities, along with over 100,000 French adults.
📍WHEN & WHERE: Data was collected between 2009 and 2023 from participants in the NutriNet-Santé cohort.
💬KEY QUOTE: “This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes.” – Mathilde Touvier, Inserm research director.
🎯IMPACT: The findings could prompt a reassessment of food additive regulations and encourage consumers to opt for minimally processed foods.
A large French study has found that preservatives commonly used in processed foods may significantly increase the risk of developing type 2 diabetes, adding to growing concerns about the health effects of food additives. The research, conducted by Inserm, INRAE and several Paris universities, followed 108,723 adults over 14 years as part of the NutriNet-Santé cohort. Participants recorded detailed food diaries, including specific products and brands they consumed. Researchers then cross-referenced this information with databases such as Open Food Facts and the European Food Safety Authority to estimate preservative intake.
Out of 58 preservatives identified in participants’ diets, the researchers focused on 17 that were consumed by at least 10 percent of the cohort. The analysis showed that people with the highest intake of these preservatives had up to a 49 percent higher risk of developing type 2 diabetes compared with those with the lowest intake.
The findings were published in Nature Communications. Twelve preservatives were associated with increased diabetes risk, including six non-antioxidant preservatives such as potassium sorbate (E202) and sodium nitrite (E250), as well as six antioxidant additives like sodium ascorbate (E301) and citric acid (E330). While earlier laboratory studies had suggested these substances could damage cells or interfere with metabolism, this is the first large-scale population study to link them directly to diabetes incidence.
“This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes,” said Mathilde Touvier, Inserm research director and coordinator of the study. She cautioned that the findings still need to be confirmed by further research but said they are consistent with existing experimental evidence on the potential harmful effects of these compounds.
The researchers advise consumers to prioritize fresh, minimally processed foods and to limit products containing unnecessary additives. The study was funded by the European Research Council, the National Cancer Institute, and the French Ministry of Health.
The findings come amid wider policy and industry shifts targeting ultra-processed foods. Several countries have begun tightening restrictions on junk food marketing, including bans on advertising foods high in fat, salt, and sugar during certain hours. In the United States, major retailers such as Walmart have announced plans to remove synthetic dyes, sweeteners, and other additives from many private-label products, responding to consumer pressure and health concerns.
Recent data also suggest that consumption of ultra-processed foods may be starting to decline, reflecting a broader push toward simpler ingredients and improved public health outcomes as part of the ‘Make America Healthy Again’ (MAHA) agenda.
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