Beware, these food additives may lead to type 2 diabetes

In the modern food universe, laden with processed and packaged products, a pressing question arises: what impact do these foods have on our health? A recent study, conducted by a team of French researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam, reveals a concerning link between certain food additives and the development of type 2 diabetes.


Emulsifiers, widely used in the food industry to enhance texture and extend shelf life of products, are at the core of this study. They can be found in a variety of processed foods, from pastries to ready-made meals. Among these, mono- and diglycerides of fatty acids, carrageenans, modified starches, phosphates, celluloses, gums, and pectins are often implicated.

The study relies on an impressive cohort of 104,139 adults followed for 14 years. Through regular food surveys, researchers could assess chronic exposure to emulsifiers and their impact on health. The findings, published in The Lancet Diabetes & Endocrinology, reveal a correlation between regular consumption of certain emulsifiers and an increased risk of type 2 diabetes.

The implicated emulsifiers include carrageenans, tripotassium phosphate, esters of mono- and diglycerides of fatty acids with acetyltartaric acid, sodium citrate, guar gum, arabic gum, and xanthan gum. The study reveals an increase in the diabetes risk associated with consumption of these additives, highlighting a new potential danger hidden in our processed foods.

However, the researchers remain cautious about generalizing their conclusions. While the study is significant in scope and accounts for many confounding factors, it remains observational. Further research is needed to establish a causal link and clarify the underlying mechanisms.

These results raise questions about the regulation of food additives and call for a re-evaluation of their use in the food industry. Additional studies are necessary to better understand the combined effects of additives and their impact on long-term health.