What is the link between preservatives and type 2 diabetes according to the French study?

The French study suggests that high consumption of preservatives is associated with a nearly 50% increased risk of developing type 2 diabetes.

Which types of preservatives were linked to increased diabetes risk in the study?

Both non-antioxidant and antioxidant preservatives were found to be associated with an increased incidence of type 2 diabetes in the study.

What foods commonly contain these preservatives linked to diabetes?

Preservatives are often found in ultra-processed foods like ready meals, crisps, sugary snacks, and breakfast cereals.

Home / Health / Preservatives Increase Diabetes Odds by 50%

Preservatives Increase Diabetes Odds by 50%

7 Jan

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Summary

High preservative consumption linked to nearly 50% increased type 2 diabetes risk.
Study found non-antioxidant and antioxidant additives increased diabetes incidence.
Researchers examined data from over 100,000 French adults.

Preservatives Increase Diabetes Odds by 50%

New research indicates that consuming food preservatives may significantly elevate the risk of developing type 2 diabetes. A comprehensive study analyzing data from over 100,000 French adults found that a high intake of these additives was associated with a nearly 50% increase in the likelihood of developing the condition.

The study, published in Nature Communications, categorized preservatives into non-antioxidant and antioxidant types, both of which showed a link to increased diabetes incidence. Specifically, non-antioxidant preservatives were linked to a 49% higher risk and antioxidants to a 40% higher risk.

Researchers identified 17 specific preservatives that showed higher consumption correlated with increased risk. While further confirmation is needed, these findings align with existing experimental data suggesting potential harm from certain food additives, reinforcing recommendations to favor fresh foods.