Additives in modern foods are ubiquitous and ingested all the time. While a single additive in your food might seem harmless, keep in mind that all of your consumption will eventually add up. Furthermore, published studies have linked the usage of food additives to an increased risk of Type 2 diabetes.
Globally, around one in nine people are diabetic, and more than 40% are unaware that they already have this condition.1 While common medical knowledge dictates that managing Type 2 diabetes is reducing sugar intake, it paints an incomplete picture. Research shows that food additives also come into play.
Additives in Ultraprocessed Food Are Quietly Raising Diabetes Risk
A large-scale observational study published in PLOS Medicine2 investigated whether common combinations of food additives found in everyday ultraprocessed foods are increasing the risk of Type 2 diabetes in the general population.
Led by researchers from France, the team analyzed data from 108,643 adults over an average follow-up of nearly eight years. The unique approach in this study is that instead of isolating individual additives, it focuses on mixtures of additives, mimicking food habits practiced in daily life. Based on collated data, here are the common additives used together:3
Mixture 1: Additives — Sodium carbonates; diphosphates; glycerol; ammonium carbonates; potassium carbonates; sorbitol
Mixture 2: Additives — Modified starches; pectins; guar gum; carrageenan; polyphosphates; potassium sorbate; curcumin; xanthan gum
Mixture 3: Additives — Magnesium carbonates; riboflavin; alpha-tocopherol; ammonium carbonates
Mixture 4: Additives — Ammonium carbonates; sodium carbonates; diphosphates; alpha-tocopherol; DATEM; magnesium carbonates; lecithins
Mixture 5: Additives — Citric acid; sodium citrates; phosphoric acid; sulphite ammonia caramel; acesulfame K; aspartame; sucralose; arabic gum; malic acid; carnauba wax; paprika extract, capsanthin, and capsorubin; anthocyanins; guar gum; pectins
•Sweetened beverages increase your risk of diabetes — Based on the results of the study, the researchers noted that two additive mixtures contributed more to diabetes risk compared to the others. Specifically, they pointed out mixture 5, which contains chemicals mainly found in sweetened beverages like sodas.
•Processed foods are also to blame — The second group that greatly contributes to diabetes risk is mixture 2. According to the researchers, examples of these foods are processed dairy desserts, sauces, and canned broths.
•Even people who follow a generally healthy diet are at risk — The increase in diabetes cases wasn’t limited to those with poor diets. Researchers specifically ran separate analyses adjusting for overall diet quality.
People following nutritionally “healthy” diets were still at increased risk if their food contained these additive combinations. That means you could be eating low-fat dairy, low-calorie salad dressing, or “sugar-free” drinks, and still be exposed to high-risk chemical blends without even knowing it.
•Additive mixtures act in complex ways — The study detected signs of both synergistic and antagonistic interactions between additives. In other words, some additives enhanced each other’s harmful effects, while others blunted them.
For example, within the second mixture, researchers found six additive pairings that acted synergistically and four that seemed to cancel each other out. The takeaway here is that these interactions are unpredictable for your health.
Read the full article at Dr Mercola for more information on how these additives affect how your cells work; or watch a short video
Here are four strategies to help turn your health back on the right track:
•Eliminate ultraprocessed foods — Avoid products containing additive cocktails (preservatives, sweeteners and emulsifiers).
•Opt for whole, organic, or regenerative foods — Choose fresh fruits and vegetables, pasture-raised meats, and raw dairy.
•Learn to read labels — Avoid unfamiliar or synthetic ingredients.
•Educate family members — Share information about the benefits of eating real food at home instead of relying on chemically processed alternatives.
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