Study Links Food Additives to Increased Risk of Type 2 Diabetes

A recent study suggests that food additives used in processed foods may increase the risk of type 2 diabetes.

The research results on the correlation between food additives and the risk of type 2 diabetes are published in the Lancet Diabetes & Endocrinology Journal.

On a global extent, 520 million people are estimated to have type 2 diabetes. The risk increases with less physical activity, long periods of sitting, and consuming unhealthy foods. Prior studies indicate that consuming processed foods high in sugar, fat, and sodium can increase the risk of type 2 diabetes.

Researchers in France analyzed the dietary and medical data of over 104,000 adults in the NutriNet-Santé study to examine the association between food additives in processed foods and the risk of type 2 diabetes.

Food additives are soluble substances added to processed foods such as ice cream, chocolate, biscuits, and margarine to improve the taste, texture, and appearance and extend the preservation period.

The study found that seven food additives were associated with an increased risk of type 2 diabetes. Potassium phosphate (E340), guar gum (E412), xanthan gum (E415), and sodium citrate (E331) each increased the risk of type 2 diabetes by 15%, 11%, 8%, and 4%, respectively, for every additional daily intake of 500mg.

Monoglycerides/diglycerides of fatty acids (E472e) and carrageenan (E407) increased the risk by 4% and 3% for every additional daily intake of 100mg. Arabic gum (E414) increased the risk by 3% for every additional daily intake of 1000mg.

The researchers emphasized that these food additives were found in processed foods that are often considered healthy. Based on research results, experts concluded that food additives in processed foods can increase the risk of type 2 diabetes.