Some additives in ultra-highly processed foods are known to be harmful to the body, but what about when these ingredients are combined?
A new study published in the Journal PLOS Medicine reveals that certain food additive combinations can lead to increased risks for dangerous health conditions, such as type 2 diabetes.
French researchers from several universities, including INSERM’s nutritional epidemiology research team, examined the link between additive mixtures and the onset of type 2 diabetes by analyzing health data from over 100,000 adults in the French Nutrient Saint-Te Cohort.
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The study, led by Insertm’s research director and research coordinator, Dr. Mathilde Touvier, analyzed the dietary habits of the cohort over an average of 7.7 years.
Researchers have identified combinations of additives that are common in artificially sweetened drinks and sodas. (istock)
Of the five mixtures tested, two were associated with a higher incidence of type 2 diabetes, according to an INSERM press release.
The initial mixture contained a variety of emulsifiers, including carrageenan, modified starch and other additives. These are in stock, milky desserts, fats and sauces.
“The best meals aren’t the diet with the least amount of additives. They are things that you can stick to in the long term while supporting your health goals.”
The second mixture contained sweeteners, colorants and oxidants found in artificially sweetened drinks and sodas.
Insert doctoral student and first author of the study, Marie Payen de La Garanderie, noted that the study was the first to estimate exposure to food additive mixtures in a large cohort and link them to the incidence of type 2 diabetes.
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“The findings suggest that some of the iconic additives present in many products are often consumed together, and certain mixtures are associated with a higher risk of the disease,” she wrote in a statement in a press release.
“Therefore, these substances may represent modifiable risk factors, paving the way for strategies to prevent type 2 diabetes.”
This study found that certain additive combinations are associated with a higher risk of type 2 diabetes. (istock)
Dr. Touvier commented in a statement that “more research is needed to deepen our understanding of the potential synergistic effects and hostility between these substances.”
“This observational study alone is not enough to establish causality,” she said. “However, our findings are consistent with recent in-in-in-vitro experimental work suggesting a possible cocktail effect.”
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“They show that the assessment of additives should be able to support public health recommendations that consider interactions and recommend limiting non-essential food additives.”
New Jersey-based registered dietitian and diabetes expert Erin Palinsky Wade agreed in an interview with Fox News Digital that the study revealed a link between specific combinations of food additives and the risk of type 2 diabetes.
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“We need more research, but it’s a strong reminder that zeroes can’t be included in one ingredient or nutrient. Nutrition is about the bigger picture,” she said.
“Cooking meals around more minimal processed foods, keeping an ingredient list and consistent habits can make a big difference in lowering risk.”
According to a registered dietitian, balancing diet and Whole Foods while keeping in mind the harmful ingredients can “make a real difference in lowering the risk.” (istock)
Palinski-Wade said new research raises important questions about how additives interact with the body and affect health over time.
“This study suggests that clusters of food additives can destroy the gut microbiota and potentially reduce insulin sensitivity, especially when consumed frequently,” she said.
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“However, it is important to remember that this study finds connections rather than direct links, and that these ingredients are considered safe in their own right.”
Instead of “stressing” the labeling of ingredients, Palinski-Wade advised people to focus on adding more whole foods to their diet, including fruit, vegetables and fiber-rich options.
“Balance is important, but consistency drives results.”
“The best meal is not the meal with the least additives,” she said. “It’s something you can stick to for the long term while supporting your health goals.”
Experts say there is no current study enough to see which additives and how many of them can increase the risk of diabetes, but dietary changes, such as increased fiber, reduced sugar content, and limiting saturated fats, have been proven to “enhance insulin sensitivity and reduce the risk of type 2 diabetes.”
Nutritionists suggest eating more whole foods rather than exceeding food labels. (istock)
“If certain ultra-promoting foods help you cut sugar and boost fiber in a way that suits your lifestyle, that might still be a wise choice,” the nutritionist added.
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“We recommend thinking about food additives the same way you think about sugar or saturated fats. In an overall balanced dietary context, there’s no harm.”
According to Palinski-Wade, it is best to choose a realistic approach that supports overall health but supports your health.
“Balance is important at the end of the day, but consistency drives results.”
