Specific food additive combinations raise diabetes risk |
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Two specific combinations of common food additives increase type 2 diabetes risk by up to 13%, according to a new French study following 109,000 adults between 2009 and 2023. Unlike previous research on the effects of single ingredients, this study identifies the additive mixtures most likely to degrade metabolic health.
The highest risk came from acidifiers like citric acid, artificial sweeteners, and ammonia caramel coloring, primarily found in diet sodas and flavored drinks. These mixtures were associated with up to a 13% increased diabetes risk.
A second combination included emulsifiers, preservatives, and food dye, commonly found in broths, dairy desserts, and packaged sauces, with an 8% increase in risk.
“This study is the first to estimate exposure to food additive mixtures in a large population and investigate their link with diabetes,” lead researcher Marie Payen de la Garanderie explained. “These results suggest additives frequently consumed together may represent a modifiable risk factor for type 2 diabetes prevention.”
To discover which processed foods contain these combinations, how to identify these additives on labels, and practical alternatives, jump to “Certain combos of common food additives may raise type 2 diabetes risk.”
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