A new study has found that certain clusters of food additives, commonly used in ultraprocessed foods, are linked to a modest increase in the risk of type 2 diabetes. The research, published in PLOS Medicine, analyzed data from over 108,000 adults and identified two clusters of additives that were associated with an increased risk.
The study’s lead authors argue that the current regulation of food additives only considers their individual health impacts, but not as part of a combination. This is a concern, as these additives are often consumed together in ultraprocessed foods.
Researchers analyzed data from participants who were asked to report on their dietary intake by brand, using an online database of over 3 million foods. They identified five clusters of additives that were most frequently ingested by the study participants.
Two of the clusters were associated with a modest increase in type 2 diabetes risk, regardless of nutritional quality or lifestyle factors. The first cluster included modified starches, pectin, guar gum, carrageenan, and polyphosphates, while the second cluster included citric acid, sodium citrates, phosphoric acid, and other additives commonly found in sugary drinks.
Industry representatives have disputed the study’s findings, claiming that decades of scientific evidence show these ingredients are safe. However, some experts argue that this research highlights a potential link between specific additive combinations and type 2 diabetes risk.
More research is needed to understand the interactions between food additive mixtures and metabolism, but this study provides an important starting point for exploring the potential health consequences of certain additives.
Source: https://edition.cnn.com/2025/04/08/health/ultraprocessed-food-additives-harm-wellness/index.html