A new study shows eating food additives may increase the risk of getting diabetes.

A recent study published in PLOS Medicine indicates that common food additives found in processed foods could contribute to an increased risk of type 2 diabetes. Led by researchers from Sorbonne Paris North University, the study highlights the potential health risks associated with long-used additives, particularly in their combinations. While historically, safety assessments of food substances have focused on individual additives, this study shifts the lens towards how food additives interact when consumed in combination, which could reshape health guidelines surrounding their use. The researchers analyzed public health data from over 108,000 individuals over an average of nearly eight years, elucidating connections between dietary habits and incidents of type 2 diabetes. They focused on two specific additive combinations linked to heightened risks: one involving modified starches and carrageenan found in broths and dairy, and another combining citric acid and artificial sweeteners prevalent in soft drinks. Importantly, the study did not draw direct causation between the additives and the diseases, but the significant associations presented raise valid concerns about the safety of our food supply. As Dr. Mark Khan from UNLV commented in an interview, the findings necessitate a reconsideration of the regulations governing food additives. However, it is essential to acknowledge the study's limitations, particularly the demographic disparity in the participant pool and the complexities of evaluating additive interactions across diverse diets. The conversation around food safety is ever-evolving, and while there is no immediate cause for alarm about each individual’s diet, the study prompts a necessary dialogue on how the modern food industry structures its products. This highlights the need for enhanced research into the collective effects of food additives, potentially reshaping both consumer habits and regulatory practices moving forward.