A recent study from Sorbonne Paris North University raises questions about common food additives and their joint impact on type 2 diabetes. The research prompts fresh inquiries into how additives—used to extend shelf life and boost taste—could interact in ultra-processed foods consumed by billions daily.
The team analyzed health data from over 108,000 people across nearly eight years. They found that certain additive combinations correlated with a higher risk of developing type 2 diabetes. The mixtures frequently appear in products such as broths, dairy desserts, sauces, and sweetened beverages. Two mixtures stood out: one combining modified starches, guar gum, and carrageenan; another pairing citric acid, sodium citrates, and artificial sweeteners. The first was linked to about an 8% uptick in risk, while the second showed roughly a 13% increase.
The findings carry particular relevance for Thailand, where diets are shifting toward more processed foods. The traditional Thai diet—rich in fresh vegetables, lean proteins, and naturally fermented foods—faces competition from convenience options that may contain these additives. Public health efforts in Thailand seeking to curb metabolic disorders like type 2 diabetes may need to adapt to this changing food landscape.
The researchers caution that the study shows associations, not causation. They acknowledge that measuring the effects of additive interactions across varied diets and populations is complex. The cohort was predominantly female, which may limit how broadly the results apply. More diverse research across different demographics and regulatory contexts is needed.
Independent experts emphasize cautious interpretation. A senior nutritionist from a leading university notes that residual confounding—unmeasured factors that influence outcomes—could affect results. Still, there is consensus on the importance of considering additive combinations in safety assessments and on limiting non-essential additives in the diet.
For Thai readers, the takeaway is clear: be mindful of highly processed foods and prioritize whole, minimally processed ingredients common in Thai cooking. Authorities may also revisit labeling and safety standards to help consumers better understand potential risks from additive mixtures.
This study signals a shift in how nutritional science views food additives. It underscores the need for ongoing research and informed policy to support healthier choices in Thailand and beyond.