Study Links Certain Food Additive Combinations to Increased Type 2 Diabetes Risk
Table of Contents
- Study Links Certain Food Additive Combinations to Increased Type 2 Diabetes Risk
- study: Food Additive Combinations and Type 2 Diabetes Risk – Your Questions Answered
- What did a recent study from INSERM reveal about food additives and type 2 diabetes?
- What are food additives, and why are they used in processed foods?
- How was this study conducted, and what are its limitations?
- which food additive combinations were identified as possibly problematic?
- What is the connection between these additives and type 2 diabetes?
- Why did researchers focus on the combination of additives rather than individual ones?
- Should I be concerned about these food additives?
- What does INSERM recommend based on the study’s findings?
- Where can I find this information?
- Are there any safe levels of these additives?
- What’s the difference between the additives named in the first and second problematic combinations?
PARIS (AP) — A recent study by the National Institute of Health and Medical Research (INSERM) suggests that specific combinations of food additives may elevate the risk of developing type 2 diabetes. The research, released Tuesday, identified two particular mixtures commonly found in processed foods as potentially problematic.
The INSERM study, which examined data from over 108,000 adults over a 7.7-year period,is among the first to investigate the combined effects of multiple food additives. Ultra-processed foods often contain a variety of additives,each designed to enhance specific qualities such as preservation,taste,color,or texture.
Problematic Additive Combinations Identified
Researchers identified five primary combinations of food additives. Of these, two showed a statistically meaningful association with an increased risk of type 2 diabetes.
The first combination includes a dye (curcumin), a preservative (potassium sorbate), and several emulsifiers, including modified starches, pectin, guar gum, carrageenan, polyphosphates, and xanthan gum. According to Mathilde Touvier, research director at INSERM and the study’s coordinator, this mixture is frequently enough found in broths, sauces, dairy-based desserts, and certain fats.
The second problematic combination is prevalent in sweetened beverages and sodas. This mixture typically includes acidifiers and acidity regulators (such as citric acid, sodium citrates, phosphoric acid, and malic acid), colors (including caramel with ammonium sulfite, anthocyanins, and paprika extract), sweeteners (acesulfame-K, aspartame, and sucralose), emulsifiers (guar gum), and a coating agent (carnauba wax).
Need for Further Research
INSERM emphasized that further research is necessary to fully understand the mechanisms by which these additive combinations may impact health. “Other studies are necessary to elucidate the underlying mechanisms and deepen the understanding of the synergies and potential antagonisms between these food additives,” the institute stated in a release.
While the current study is observational and cannot establish a direct causal link, researchers believe the findings warrant further investigation. “However, our results are in line with recent in vitro experimental work suggesting possible cocktail effects,” Touvier noted.
The researchers hope the study will prompt health authorities to consider the potential risks associated with additive combinations, rather than evaluating substances in isolation. In the meantime, INSERM recommends limiting the consumption of ultra-processed foods.
The study, conducted in collaboration with INRAE, Sorbonne Paris Nord University, University of Paris Cité, and CNAM, was published in the journal PLOS medicine.
study: Food Additive Combinations and Type 2 Diabetes Risk – Your Questions Answered
What did a recent study from INSERM reveal about food additives and type 2 diabetes?
A recent study by the National Institute of Health and Medical Research (INSERM) suggests that specific combinations of food additives may increase the risk of developing type 2 diabetes. The research focused on additive combinations commonly found in processed foods. The study, published in the journal PLOS medicine, analyzed data from over 108,000 adults over a 7.7-year period.
What are food additives, and why are they used in processed foods?
Food additives are substances added to food to enhance its qualities. These additives can improve:
- Preservation, extending shelf life.
- Taste, making food more palatable.
- Color, improving the visual appeal.
- Texture, affecting the feel of food in the mouth.
How was this study conducted, and what are its limitations?
The INSERM study examined data from over 108,000 adults over a 7.7-year period. It analyzed the correlation between specific combinations of food additives and the development of type 2 diabetes. A significant limitation of the study is that it’s observational: it shows an association but cannot definitively prove cause and effect. Investigators emphasized that further research is necessary to fully understand the mechanisms linking additive combinations to health impacts.
which food additive combinations were identified as possibly problematic?
The study identified two particular combinations of food additives that showed a statistically meaningful association with an increased risk of type 2 diabetes.
What is the first problematic additive combination?
The first combination, frequently found in broths, sauces, dairy-based desserts, and certain fats, includes :
- A dye (curcumin)
- A preservative (potassium sorbate)
- Several emulsifiers, including modified starches, pectin, guar gum, carrageenan, polyphosphates, and xanthan gum.
According to the study’s coordinator, Mathilde Touvier, research director at INSERM, this mixture is common in the mentioned food types.
What is the second problematic additive combination?
The second combination,commonly found in sweetened beverages and sodas,contains:
- Acidifiers and acidity regulators (such as citric acid,sodium citrates,phosphoric acid,and malic acid)
- Colors (including caramel with ammonium sulfite,anthocyanins,and paprika extract)
- Sweeteners (acesulfame-K,aspartame,and sucralose)
- Emulsifiers (guar gum)
- A coating agent (carnauba wax)
What is the connection between these additives and type 2 diabetes?
The study suggests a link between some food additive combinations and increased type 2 diabetes risk. The specific mechanisms by which the additives might impact health are still under investigation, and further research is necessary.however, these findings warrant further investigation.
Why did researchers focus on the combination of additives rather than individual ones?
The researchers hope the study will prompt health authorities to consider the potential risks associated with additive *combinations*, rather than evaluating substances in isolation.They believe that the combined effect of these additives might pose a greater health risk than any single additive on its own.
Should I be concerned about these food additives?
The study found in collaboration with INRAE, Sorbonne Paris Nord University, University of Paris Cité, and CNAM, suggests that limiting your intake of ultra-processed foods may be a good idea. In the meantime, consumers should be aware of the potential risks of additive combinations.
What does INSERM recommend based on the study’s findings?
INSERM recommends limiting the consumption of ultra-processed foods.Further, health authorities should consider the risks associated with combinations of additives rather than evaluating substances individually.
Where can I find this information?
The study was published in the journal PLOS medicine.
Are there any safe levels of these additives?
This study doesn’t specify safe levels, as it highlights overall combinations. The research did not focus on safe levels for each additive, but rather on the combined effect of these additives. The study’s findings suggest the importance of limiting the consumption of ultra-processed foods, which typically contain a variety of these additives.
What’s the difference between the additives named in the first and second problematic combinations?
Here’s a summary comparison:
| Combination | Primary Food Categories | Key Additives |
|---|---|---|
| Combination 1 | Broths, sauces, dairy-based desserts, fats | Curcumin (dye), Potassium sorbate (preservative), Emulsifiers (modified starches, pectin, guar gum, carrageenan, polyphosphates, xanthan gum) |
| Combination 2 | Sweetened beverages, sodas | acidifiers/regulators (citric acid, etc.), colors (caramel, etc.), sweeteners (acesulfame-K, aspartame, sucralose), Emulsifiers (guar gum), coating agent (carnauba wax) |
