Two groups of food additives that contribute to the development of diabetes have been identified

French researchers have discovered an alarming link between food additives and diabetes development. The results of a large-scale study prompt reflection on the safety of common food products.

A team of scientists from the University of Paris Cité has found that common food additives - emulsifiers, sweeteners, colorants, and acidifiers - can significantly increase the risk of developing diabetes. The results of this important study were published in the respected scientific journal PLOS Medicine.

The discovery was made possible thanks to the ambitious NutriNet-Santé project, in which more than 100,000 French adults provided detailed information about their diet over several years. Participants meticulously recorded not only the types of products consumed but also their exact names and brands, and regularly underwent medical examinations.

Careful analysis of the chemical composition of consumed food allowed researchers to identify five of the most common combinations of food additives used in industrial processing. Two groups of additives caused particular concern, as they demonstrated the most pronounced connection with metabolic disorders.

The first problematic group includes thickeners based on starch, pectin and guar gum, the coloring agent curcumin, and the preservative potassium sorbate. These substances are most commonly found in desserts, sauces, fatty dairy and meat products. Statistical analysis showed that regular consumption of products with such additives increased the risk of developing diabetes by approximately 8%.

Even more dangerous was the second combination, consisting of acidity regulators, colorants, and sweeteners, which are widely used in the production of sweet beverages. For people who frequently consumed such products, the risk of diabetes increased by a whole 13%.

Despite the identified statistical connection, the exact mechanism of how additives influence disease development remains a subject of debate. Scientists hypothesize that the interaction of various additive molecules may enhance their negative impact on the body's cells. Further research will be needed to confirm this theory and clarify the specific biochemical processes involved.