Health - Nutrition. Diabetes: The Risks of Ultra-Processed Foods on Our Health

Until now, the safety of food additives was assessed individually. This approach has just been called into question by French researchers thanks to a large-scale study following more than 100,000 adults for nearly 8 years. According to scientists, ultra-processed foods generally contain several additives that interact with each other, forming veritable "chemical cocktails."

Two particularly problematic mixtures

The research team led by Mathilde Touvier, research director at Inserm and study coordinator, analyzed the health data of 108,643 adults in the NutriNet-Santé cohort over an average follow-up period of 7.7 years. The researchers identified five combinations of additives frequently consumed together. Among them, two mixtures were found to be associated with an increased risk of type 2 diabetes:

• A first mixture composed mainly of emulsifiers (modified starches, pectin, etc.), a preservative (potassium sorbate) and a coloring (curcumin) which is found in many ultra-processed products such as broths, dairy desserts or sauces.
• A second mixture typical of sweetened drinks and sodas, containing acidifiers, colorants, sweeteners and emulsifiers.

What particularly worries the researchers? These associations appear to be toxic regardless of the overall nutritional quality of the diet. In other words, even when controlling for sugar, calorie, or saturated fat intake, the harmful effect persists.

Complex interactions

The study also reveals interactions between the additives in these mixtures, with some reinforcing each other's effects (synergy), while others attenuate them (antagonism). These interactions could explain why some mixtures are more harmful than others.

" Our results indicate that the assessment of food additives should take into account their interactions and support public health recommendations that advise limiting unnecessary additives. " concludes Mathilde Touvier.