Ultra processed food additives tied to diabetes risk in new study.

Ultra processed food additives have been linked to a higher risk of type 2 diabetes, a new study has found.

Researchers analyzed data from over 108,000 French individuals in a study published in PLOS Medicine and found that several combinations of food additives posed greater health risks when consumed together than individually.

Ultra Processed foods make up around 70% of U.S. grocery store items. These include additives for flavor, texture, color, and shelf life. Examples are artificial sweeteners, emulsifiers, preservatives, and dyes.

Two clusters of additives stood out. One included modified starches, carrageenan, xanthan gum, and phosphates. Cheese dips, processed broths, and creamy desserts all contain these.

The second cluster included citric acid, colorings, and artificial sweeteners such as Ace-K, sucralose, and aspartame. These are frequently found in flavored drinks and sodas.

Experts think that mixing these chemicals could have more detrimental metabolic effects, despite continuous discussion. Researchers adjusted the findings for sugar intake, saturated fat, and other lifestyle factors.

Researchers say more studies are needed. But this is the first major research to examine additive combinations and their effects on diabetes risk.

Experts urge consumers to limit ultra processed foods and read ingredient labels closely. Regulatory agencies usually review additive safety individually, not in combination. This study challenges that method.

The food industry pushed back. The International Council of Beverages Associations called the study “absurd” and defended additive safety based on decades of prior evidence.

Still, health advocates believe the study is a wake-up call. Ultra processed food additives are now part of mounting research connecting these ingredients to chronic illnesses like obesity, heart disease, and type 2 diabetes.

Source: CNN