A recent study published in the journal PLOS Medicine suggests that consuming combinations of common food additives may be associated with a slightly elevated risk of developing Type 2 diabetes. There is an increasing body of evidence that indicates certain food additives are linked to serious health issues including cancer, heart disease, and disruptions to the gut microbiome. However, many previous studies focused on the effects of individual ingredients rather than their combinations.
Mathilde Touvier, director of the nutritional epidemiology research team at Université Sorbonne Paris Nord and co-author of the study, emphasized that in our daily lives, we typically consume a mixture of additives. The study analyzed nearly eight years of dietary data from over 108,000 adults participating in the long-running French NutriNet-Santé cohort study, which investigates the relationships between diet and health outcomes.
The researchers identified five distinct mixtures of additives commonly consumed together. These combinations resemble ingredient lists found on the labels of ultra-processed foods. The identified mixtures are:
Mixture 1: Sodium carbonates, diphosphates, glycerol, ammonium carbonates, potassium carbonates, sorbitol Mixture 2: Modified starches, pectins, guar gum, carrageenan, polyphosphates, potassium sorbate, curcumin, xanthan gum Mixture 3: Magnesium carbonates, riboflavin, alpha-tocopherol, ammonium carbonates Mixture 4: Ammonium carbonates, sodium carbonates, diphosphates, alpha-tocopherol, DATEM, magnesium carbonates, lecithins Mixture 5: Citric acid, sodium citrates, phosphoric acid, sulphite ammonia caramel, acesulfame K, aspartame, sucralose, arabic gum, malic acid, carnauba wax, paprika extract, capsanthin, capsorubin, anthocyanins, guar gum, pectinsWhile it is rare for all these additives to be present in a single product, it is entirely feasible to consume them across various foods throughout the day, particularly when indulging in a variety of processed foods. For instance, carrageenan and potassium sorbate, both found in Mixture 2, are commonly seen in sweetened condensed milk, while xanthan gum is prevalent in mayonnaise and gluten-free foods.
The research revealed that two specific mixtures—Mixture 2 and Mixture 5—were significantly linked to an increased risk of developing Type 2 diabetes. Individuals consuming higher amounts of these combinations were more likely to develop the disease, irrespective of the overall healthiness of their diet. Mixture 2, which includes emulsifiers and thickening agents, is often found in plant-based milks and processed meats, while Mixture 5 contains ingredients prevalent in sugary beverages and artificial sweeteners.
It is essential to note that this study was observational, which means it cannot definitively establish cause-and-effect relationships. Participants were required to recall their diets, a process that can introduce significant inaccuracies. Dr. Tom Rifai, an internal medicine specialist at the Cleveland Clinic, pointed out that the additives identified could merely be indicators of other underlying factors rather than direct causes of Type 2 diabetes. He highlighted the concept of calorie density as a potential explanation.
Food additives are prevalent in ultra-processed foods, which often contain significantly more calories in smaller portions compared to minimally processed options. Marion Nestle, a nutrition expert at New York University, noted that while causation has yet to be proven, the findings align with the current understanding that additives may have negative health implications. Some food additives do serve important roles, such as potassium sorbate which inhibits yeast and fungus growth in packaged foods.
In light of growing concerns, Health and Human Services Secretary Robert F. Kennedy Jr. has directed the FDA to reevaluate its guidelines on generally recognized as safe (GRAS) ingredients, which have expanded to include a wide variety of additives. States like California and West Virginia have already enacted bans on certain harmful food additives.
It remains uncertain if the combined effects of these food additives may have a synergistic impact on health. Further research is warranted to explore how individual ingredients may interact and whether some combinations could amplify health risks. Given that ultra-processed foods contribute to over half of the daily caloric intake for the average American, this area of study is crucial for public health.
