Higher Food Preservative Intake Linked to Increased Type 2 Diabetes Risk, major Study Finds
A growing body of evidence suggests a link between the consumption of food preservatives and an increased risk of developing type 2 diabetes. A new, large-scale study involving over 100,000 adults has revealed a significant correlation, prompting calls for a reassessment of food additive regulations.
Study Details and Methodology
Researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University and Cnam, as part of the Nutritional Epidemiology Research Team (CRESS-EREN), analyzed health and dietary data collected over a 14-year period, from 2009 to 2023.The findings, published in the journal Nature Communications, are based on the NutriNet-Santé cohort, a comprehensive study tracking the dietary habits and health outcomes of French adults. Participants provided detailed food records, wich researchers cross-referenced with data on the development of type 2 diabetes.
Preservatives Categorized
The study categorized preservatives into two main groups: non-antioxidant preservatives (E200 to E299) and antioxidant additives (E300 to E399) for antioxidant additives.
Significant Risk Increase Observed
Over the course of the study, 1,131 new cases of type 2 diabetes were identified among the 108,723 participants. The analysis revealed that individuals with the highest intake of preservatives faced a 47% higher risk of developing the disease compared to those with the lowest intake. Specifically, non-antioxidant preservatives were associated with a 49% increase in risk, while antioxidant additives showed a 40% higher risk.
Specific Preservatives of Concern
The study pinpointed 12 specific preservatives linked to an elevated risk of type 2 diabetes. These included commonly used non-antioxidant preservatives such as potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), acetic acid (E260), sodium acetates (E262), and calcium propionate (E282). Antioxidant additives identified as potential risk factors included sodium ascorbate (E301), alpha-tocopherol (E307), sodium erythorbate (E316), citric acid (E330), phosphoric acid (E338), and rosemary extracts (E392).
Building on Existing Research
Previous experimental studies have suggested that certain preservatives may have detrimental effects on cells,DNA,and metabolic processes. However, this new research provides crucial evidence linking preservative intake to type 2 diabetes in a large human population. “This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes,” explained a senior researcher involved in the study. “Although the results need to be confirmed, thay are consistent with experimental data suggesting the harmful effects of several of these compounds.”
Calls for Regulatory Reassessment
The findings have sparked calls for a reevaluation of current regulations governing the use of food additives. “More broadly, these new data add to others in favor of a reassessment of the regulations governing the general use of food additives by the food industry in order to improve consumer protection,” stated a doctoral student at EREN who contributed to the research.
Expert Recommendation: Prioritize Fresh Foods
The study reinforces existing dietary recommendations from organizations like the National Nutrition and Health Program, which advocate for prioritizing fresh, minimally processed foods and limiting the consumption of unnecessary additives. “This work once again justifies the recommendations made…to favor fresh, minimally processed foods and to limit unnecessary additives as much as possible,” concluded a senior researcher.
This research was supported by funding from the European Research Council (ERC ADDITIVES), the National Cancer Institute, and the French Ministry of Health.
