Food additici that can increase the risk of diabetes

Additions that improve the taste, prolong the durability period and improve the texture in processed food, can be well known for their connections with metabolic disorders, including diabetes, but the real danger lies in combinations that we unconsciously consume. Scientists have now established a exact combination of food additives that could increase the risk of diabetes.

Earlier studies emphasize the long -term health risk associated with additives, such as emulsifiers and artificial sweeteners, but it is not understood much how these ingredients affect and affect the body when consumed.

In a recent breakthrough testScientists have analyzed extensive data from over 108,000 adults participating in the French Kohort Nutrinet-Santé, an important project devoted to understanding the impact of food on health. Their goal was to identify the most common combinations of food additives and examine their potential connections with type 2 diabetes.

“In real life we ​​eat a mixture of additives” he said Mathilde Touvier, who is the co -author of the study.

After analyzing the dietary registers of participants, scientists identified five main mixtures of accessories commonly consumed together. These combinations happen because some additives are commonly found in processed food or because people consume some foods together, which leads to consuming these additives at the same time.

Researchers then noticed that two of the five mixtures were associated with a higher risk of type 2 diabetes, regardless of the quality of diet or lifestyle factors, while the other three did not show such a relationship.

The first identified harmful mixture combines several emulsifiers (modified thoughts, pectin, guar rubber, carrageenanas, polyphosphates, xanthan gum), preservative (potassium sorbate) and coloring agent (curcumin). These additives are widely found in ultra-processed food products, such as wrestling, dairy desserts, fats and sauces.

Another mix consists mainly of additions to artificially sweetened drinks and carbonated drinks, including acids (citric acid, phosphoric acid), coloring agents (caramel, anthocyanins), sweeteners (Asulfame-K wax, aspartame).

“This study is the first to estimate the exposure to the mixes of food additives in a large group of the general population and analyzes their relationship with the occurrence of type 2 diabetes. Discoveries suggest that several emblematic additives present in many products are often consumed together, and some mixes are associated with a greater risk of this disease. These substances can therefore be modulus related to the greater risk of this disease. press release.

Since the study is observational, scientists warn that the results do not indicate the relationship of causes and effect.