🧪 This study reveals the list of the most dangerous food additives for your health

Most consumers associate ultra-processed foods with high sugar, fat, or salt content. However, a large-scale study conducted over several years shows which additives are truly dangerous to our health. And the real culprits are not the classic ingredients we tend to point fingers at.

This work, published in eClinicalMedicine, is based on the analysis of the dietary habits of nearly 200,000 people in the United Kingdom. German researchers sought to determine which specific components, used by the food industry, could explain the link between the consumption of ultra-processed foods and increased mortality.

A large-scale investigation

The data comes from the UK Biobank, a long-term follow-up of over 500,000 volunteers. For this study, 186,744 participants aged 40 to 75 were selected, all initially in good health.

Dietary information was collected through detailed questionnaires outlining full-day meals. Researchers then linked the responses to these questionnaires with comparable industrial products to identify so-called "ultra-processing marker" ingredients.

Among these markers were modified starches, hydrolyzed proteins, dextrose, and whey—elements absent from home kitchens but common in prepared meals.

The additives most linked to risk

After 11 years of follow-up, over 10,000 deaths were recorded. The results show that consumers of ultra-processed foods had an increased risk of mortality from all causes.

The study revealed five categories of markers that stood out: flavors, flavor enhancers, colorings, sweeteners, and various forms of sugars. These groups were strongly associated with excess deaths.

In contrast, processed oils, certain proteins, and added fibers did not appear to have a significant influence on mortality.

A precise list of ingredients to watch out for

12 additives in particular showed a clear association with mortality. Flavor enhancers like glutamate (E621) or ribonucleotide (E635), several artificial sweeteners such as acesulfame K (E950), sucralose (E955), or saccharin (E954), as well as certain sugars like fructose or maltodextrin were among the most problematic.

Agents used to modify texture, such as anti-caking agents or thickeners or firming agents, were also implicated.

Conversely, gelling agents containing pectin, a natural fiber with positive effects, appeared to slightly protect health.

To go further: do you know the Nova classification?

The Nova classification is based on the idea that the degree of food processing influences its nutritional value and health effects. It distinguishes 4 groups: raw or minimally processed foods, culinary ingredients like oil or sugar, processed foods such as bread or cheese, and finally ultra-processed foods.

A product is classified as Nova 4 as soon as it contains at least one industrial ingredient absent from home cooking, such as hydrolyzed proteins, glucose syrups, or artificial flavors. Researchers believe these additions profoundly alter the food's structure, beyond mere caloric or nutritional contribution.

This classification is now used by many epidemiological studies and some public health authorities. It allows for quick identification of the most problematic products and links their consumption to various risks like overweight, diabetes, or cardiovascular diseases. It also serves as an educational tool to help consumers decipher their food choices.