Common Food Additives Linked to Type 2 Diabetes 

United States: A recent study published in PLOS Medicine and reported by HealthDay has found that certain combinations of food additives—especially those in diet beverages, dairy products, soups, and sauces—may be linked to a small increase in the risk of developing type 2 diabetes. 

Key Findings from a Large-Scale Study 

A research group monitored about 110,000 participants across an average eight-year period as part of the French NutriNet-Santé cohort. The study participants documented their daily food and beverage intake with complete recordation of brand-specific items throughout two to 15-day observation periods. 

The goal? To examine how specific combinations of food additives might affect long-term metabolic health—particularly the risk of diabetes. 

Additive “Cocktails” Raise Red Flags 

Out of five additive combinations studied, two stood out as significantly increasing diabetes risk: 

Diet Beverage Blend: 

• Acidifiers: Citric acid, sodium citrates, phosphoric acid, malic acid 

• Coloring agents: Sulfite ammonia caramel, anthocyanins, paprika extract 

• Sweeteners: Acesulfame-K, aspartame, sucralose 

• Emulsifiers: Gum arabic, pectin, guar gum 

• Coating agent: Carnauba wax 

Processed Food Blend: 

• Emulsifiers: Modified starches, pectin, guar gum, carrageenans, polyphosphates, xanthan gum 

• Preservative: Potassium sorbate 

• Coloring agent: Curcumin 

These combinations were linked to an 8% higher risk of developing type 2 diabetes, compared to individuals with lower or no exposure. 

Why Additive Mixtures Matter 

Lead researcher Marie Payen de la Garanderie of France’s INSERM organization noted, “The findings suggest that several emblematic additives present in many products are often consumed together, and that certain mixtures are associated with a higher risk of this disease.” 

She emphasized that these substances might be modifiable risk factors, offering a potential path for prevention strategies, as reported by HealthDay. 

More Research Needed, but Stay Informed 

The researchers emphasize that this study remains observational evidence which does not prove a direct cause-effect relationship. The research findings establish agreement with recent experiments which suggest additives create interactive effects.