A recent study published in PLOS Medicine suggests that consuming combinations of common food additives could incrementally increase the risk of developing Type 2 diabetes. Conducted by researchers from Université Sorbonne Paris Nord and the French National Institute of Health and Medical Research, the study analyzed data from over 108,000 French adults who participated in the NutriNet-Santé study. This longstanding research initiative explores various food-health connections. The findings highlight that while individual additives have been tied to several health issues previously, this research points to the potentially heightened risk posed by mixtures more commonly found in today’s diets.
The study stands out by examining combinations of additives rather than isolated substances. Lead researcher Mathilde Touvier noted that everyday diets typically include these mixtures, especially through the consumption of processed and ultra-processed foods. Two particular combinations, labelled as Mixture 2 and Mixture 5 in the study, showed a link to increased diabetes risk. Mixture 2 comprises emulsifiers and thickening agents, often present in plant-based milks and processed meats, whereas Mixture 5 contains common ingredients in sugary and artificially sweetened beverages.
While the study’s observational nature prevents establishing definitive causality, it suggests that additive combinations could be “markers” of ultraprocessed foods, which tend to be calorie-dense yet nutritionally poor. As explained by Dr. Tom Rifai from the Cleveland Clinic, these additives may not directly cause diabetes but are associated with high-calorie diets that could potentially increase disease risk.
The investigation into food additives coincides with an increasing scrutiny of their health impacts. Notably, California has banned some additives over the past year, and other U.S. states are considering similar legislation. The Food and Drug Administration (FDA) is also under pressure to reevaluate its policies on additives considered “generally recognized as safe” (GRAS), reflecting broader concerns over food safety standards.
In Thailand, where food quality and safety are ongoing public health priorities, this research holds significance for consumers and policy-makers alike. The typical Thai diet, with its growing reliance on processed foods, might reflect similar exposure to risky additive combinations. Accordingly, public health campaigns could emphasize the importance of dietary vigilance and moderation when it comes to ultra-processed foods.
Looking ahead, researchers like Mengxi Du from the Harvard T.H. Chan School of Public Health advocate for additional studies to explore whether these additive mixtures produce any synergistic effects that could exacerbate health risks. Such insights could guide future policy-making and consumer choices, encouraging a reduction in the consumption of foods containing these potentially harmful additive combinations.
For individuals in Thailand seeking to minimize risks, practical steps include reading product labels carefully and favoring whole foods over packaged options. Awareness and informed choices about dietary intake remain crucial as the implications of this study continue to unfold.