Food preservatives linked to diabetes risk — study
The Link Between Food Preservatives and Type 2 Diabetes
Recent research has highlighted a potential health risk associated with the consumption of foods high in preservatives. Experts suggest that these additives, which are commonly used to extend shelf life, may also contribute to an increased risk of developing type 2 diabetes. This discovery comes from a long-term study involving over 100,000 adults, which found a significant correlation between the intake of preservative additives and the likelihood of developing the condition.
The study, conducted by researchers at Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam, focused on the Nutritional Epidemiology Research Team (CRESS-EREN). Their findings emphasize the importance of limiting highly processed foods whenever possible. According to their analysis, overall preservative consumption was linked to a 47% higher risk of type 2 diabetes. Non-antioxidant preservatives were associated with a 49% increase, while antioxidant additives showed a 40% higher risk.
The data was collected from participants in the NutriNet-Santé cohort and published in the journal Nature Communications. Each participant provided detailed information about their medical history, socio-demographic background, physical activity, lifestyle habits, and overall health. This comprehensive dataset allowed researchers to identify patterns and correlations that might otherwise go unnoticed.
Preservatives are a broad category of food additives used extensively in the global food supply. As of 2024, the Open Food Facts World database listed around three and a half million food and beverage products, with more than 700,000 containing at least one preservative. These additives are typically divided into two groups: non-antioxidant preservatives, which prevent spoilage by inhibiting microbial growth or slowing chemical reactions, and antioxidant additives, which protect food by reducing exposure to oxygen.
During the study, researchers identified a total of 58 preservative-related additives, including 33 in the strict sense and 27 antioxidant additives. The analysis took into account various factors that could influence diabetes risk, such as age, sex, education, smoking, alcohol use, and overall diet quality, including calorie intake, sugar levels, salt, saturated fats, and fiber content.
Over the course of the study, 1,131 cases of type 2 diabetes were identified among the 108,723 participants. Compared to those who consumed the lowest levels of preservatives, individuals with higher intakes showed a significantly increased risk of developing the condition.
Among the 17 preservatives examined individually, 12 were found to be associated with a higher risk of type 2 diabetes. These included several widely 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, such as sodium ascorbate (E301), alpha-tocopherol (E307), sodium erythorbate (E316), citric acid (E330), phosphoric acid (E338), and rosemary extracts (E392), were also linked to an increased risk.
Mathilde Touvier, a coordinator of the study, emphasized the significance of the findings. “This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes,” she said. “Although the results need to be confirmed, they are consistent with experimental data suggesting the harmful effects of several of these compounds.”
As the understanding of food additives and their impact on health continues to evolve, it becomes increasingly important for consumers to make informed choices about the foods they eat. Limiting the intake of highly processed products and being mindful of the preservatives present in everyday foods may play a crucial role in reducing the risk of chronic diseases like type 2 diabetes.
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