A recent study has uncovered a potential link between the consumption of products with additives and preservatives and an increased risk of diabetes.
The findings, published in PLOS Medicine, indicate that foods containing additives like aspartame, xanthan gum, and sucralose could contribute to a higher likelihood of developing diabetes.
Diabetes currently affects an estimated 830 million people globally, with type 2 diabetes accounting for 90% of cases.
Type 2 diabetes, often referred to as adult-onset diabetes, occurs when the body’s peripheral tissues become less responsive to insulin, disrupting blood sugar regulation. While no known cure exists, the condition requires lifelong management through dietary changes and weight control.
Researchers analyzed nutritional data from roughly 109,000 adults aged 43 who participated in a French study cohort between 2009 and 2023.
The study’s authors highlighted a dramatic increase in the prevalence of type 2 diabetes across most countries over the past three decades. Using a food ingredient database and laboratory assessments, they examined the types and combinations of food additives consumed by participants.
The investigation revealed two specific mixtures of food additives associated with an elevated risk of developing type 2 diabetes.
Specifically, it was explained as a combination of emulsifier additives, including modified starch, pectin, guar gum, carrageenan, polyphosphate, and xanthan gum, and the preservative potassium sorbate, an acidifier such as citric acid, artificial sweeteners such as aspartame and sucralose, and some emulsifiers.
The researchers noted that these additive combinations were most commonly found in artificially sweetened soft drinks and other beverages.
Based on their findings, the research team concluded that specific combinations of food additives may increase the risk of type 2 diabetes.
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