#NutritionStudy

A large French study, the NutriNet-Santé cohort, suggests that mixtures of common food additives in processed foods may be linked to a higher risk of developing type 2 diabetes. The research analyzed dietary data from more than 100,000 volunteers and tracked health outcomes over several years, focusing on how additive combinations could influence metabolic health.

The study examined intake of hundreds of additives and identified two mixtures associated with increased diabetes risk. These additives include common ingredients like artificial sweeteners, emulsifiers, and colorants found in sodas, sauces, and various snacks. Importantly, the researchers emphasize that it is the combination and regular consumption of these additives—not any single additive alone—that may drive potential health effects.

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.