Certain food additives mixtures may be associated with increased risk of type 2 diabetes.

Food additives widely used in the Agri-Food industry are found mainly in supermarkets that are sold in supermarkets. Until recently, the safety assessment of these additives was carried out by materials due to the lack of data on the effects of eating together.

In a new study, researchers at INSERM, INRAE, INRAE, Inrae, Sorbonne Paris Nord University, Paris Cité University, and CNAM in new studies in new studies are exposed to mixtures of food additives generally consumed. We have investigated the possible connection between the development of diabetes.

They analyzed the health data of more than 100,000 adults who participated in the French Nutrinet-Santé Cohort.

Two of the five mixtures tested were found to be associated with one mixture containing other emulsifiers, such as the higher incidence of type 2 diabetes, especially the carrier, and other additives (stocks, milk key desserts, fat and sofeps, etc.), and other sweeteners, pigments and oxidants.

Their research results have been published Plos.

Science literature now provides information on potential harmful effects that consumes these substances related to the development of metabolic disorders, chronic inflammation and intestinal microbial imbalances.

Nutrinet-Santé Cohort’s recent study also showed the consumption of some of these additives and the connection between them. Increased risk of type 2 diabetesCancer and Cardiovascular disease.

These studies provide insights on the individual effects of each substance, but have not yet investigated the possible effects of the combined consumption. And this is often equipped with certain properties (preservatives, flavor enhancers, colorants, textures, etc.), respectively, despite the super processed foods containing food additive mixtures.

To measure the results of the exposure to such a mixture, the research team, the research director and research coordinator Mathilde Touvier, analyzed the health data of 108,643 adults in the nutritional-Santecohort during the average follow-up period.

Participants have completed the records of all the foods, drinks and brands of the brand at least two days (up to 15 days).

In order to focus on reliable estimates of exposure to additives and focus on those who have potentially significant health effects, only additives consumed by more than 5% of cohorts were included in the mixed modeling.

In each food, the presence or absence of each additive was determined by cross -referencing several databases in consideration of some laboratory analysis of the consumption date (to integrate all reforms over time) and the level of additives of the food.

The five major mixtures of the additives are frequently consumed (because of the cavity of a common presence or often consumed foods in industrialized products).

The results show that it is associated with the high incidence of type 2 diabetes, regardless of the nutritional quality (sugar, calorie, fiber, saturated fat, etc.) of these mixtures and social demographic and lifestyle factors. No connection was found for the other three mixtures.

The first mixture was mainly composed of multiple emulsifiers (modified starch, pectin, gua gum, caragina egg, polyphosphate, hemp gum), preservatives (potassium sorbate) and coloring agents (curcumes). This additive is usually found in a variety of ultra -processed foods, such as stocks, milky white desserts, fat and sauce.

Other mixtures related to related mixtures are mainly composed of artificially sweet beverages and additives found in soda. It contains oxidizers and oxidizers (citric acid, shelteric acid, shels, phosphoric acid, phosphoric acid), coloring agents (sulphite ammonia caramel, anthocyanin, paprika extract), sweeteners (acetu -K, aspa games, sucralos), and emulsians (arabia, pectin, gum gum).

In this study, the interaction between the additives of these mixtures has been detected, and some may interact with each other by improving or weakening effects (synergy).

Marie Payen de la Garanderie, Ph.D. said, “This study is the first study to estimate exposure to food additive mixtures in large cohorts of the general population and analyze the relationship with the incidence of type 2 diabetes.

“This discovery suggests that some symbolic additives in many products are often consumed together and that certain mixtures are related to higher risk of this disease. Therefore, these substances can indicate modified risk factors and package strategies to prevent type 2 diabetes.”

Dr. Touvier said, “We need additional research to explain the fundamental mechanisms and to deepen the understanding of potential synergy and antagonism between these substances.”

“This observational study alone is not enough to establish causal relationships. But our findings coincide with the test tube experimental work that suggests a recent cocktail effect. The evaluation of the additives must be supported by public health recommendations that take into account their interactions and limit non -essential food additives.”