The Sweetened Peril: Food Additives and Rising Type 2 Diabetes Cases
Recent findings from the NutriNet-Santé prospective cohort study, detailed in PLOS Medicine, have shed light on a potentially concerning link between food additive mixtures and the incidence of type 2 diabetes. Conducted by French researchers, this large-scale study presents the first significant evidence connecting common food additives—frequently found in processed foods—to a heightened risk of developing type 2 diabetes, a condition that continues to rise globally, including in Thailand.
The NutriNet-Santé study is a comprehensive investigation into the dietary habits and health outcomes of over 100,000 volunteers, meticulously analyzing their intake of over 269 food additives. By tracking these participants’ health over several years and linking their dietary data to national health records, researchers have identified two particular mixtures of food additives that are associated with a higher risk of type 2 diabetes. These mixtures include common food additives such as artificial sweeteners, emulsifiers, and colorants, ingredients often found in sodas, sauces, and various processed snacks.