Certain food additive mixtures may be associated with an increased risk of type 2 diabetes

Food additives are commonly used in the agri-food industry, particularly in ultra-processed products found in supermarkets. These additives have been individually evaluated for safety, but their combined effects have not been extensively studied until now.

A recent study conducted by researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam focused on the relationship between exposure to mixtures of common food additives and the development of type 2 diabetes. The study analyzed health data from over 100,000 adults participating in the French NutriNet-Santé cohort.

The researchers identified two mixtures of additives that were associated with a higher incidence of type 2 diabetes. One mixture contained emulsifiers like carrageenans, modified starches, and other additives found in various products such as stocks, milky desserts, fats, and sauces. The second mixture consisted of sweeteners, colorings, and acidifiers typically found in artificially-sweetened drinks and sodas.

These findings, published in PLOS Medicine, highlight the potential harmful effects of consuming these additives, which have been linked to metabolic disorders, chronic inflammation, and gut microbiome imbalance. Previous studies from the NutriNet-Santé cohort have also shown associations between the consumption of certain additives and an increased risk of type 2 diabetes, cancer, and cardiovascular diseases.

The research team analyzed the health data of participants over nearly 8 years and identified five main mixtures of additives frequently consumed together in ultra-processed foods. Two of these mixtures were found to be linked to a higher risk of type 2 diabetes, even after accounting for dietary quality and lifestyle factors.

The study revealed interactions between additives in these mixtures, suggesting that some additives may have synergistic or antagonistic effects when consumed together. The researchers emphasize the need for further studies to understand the underlying mechanisms and recommend limiting the consumption of non-essential food additives to prevent type 2 diabetes.

Lead researcher Mathilde Touvier notes that this study is the first to estimate exposure to food additive mixtures in a large population and analyze their association with type 2 diabetes. While more research is needed to establish causal relationships, the findings support public health recommendations to reduce the intake of potentially harmful food additives.

For more information, the study titled “Food additive mixtures and type 2 diabetes incidence: Results from the NutriNet-Santé prospective cohort” can be found in PLOS Medicine (2025) with DOI: 10.1371/journal.pmed.1004570. This research was conducted by the Nutritional Epidemiology Research Team at various institutions in France and was supported by the Institut National de la Sante et de la Recherche Medicale.

Overall, this study sheds light on the potential risks associated with consuming certain food additive mixtures and underscores the importance of considering additive interactions in assessing their impact on health.