Substances in food that increase the risk of type II diabetes. The harmful combinations of additives from ultra -home dishes
Teams of health researchers have found that two types of combinations between ordinary food additives, ie encountered in many ultra -processing foods found in stores, can increase the risk of type 2 diabetes.
The combinations of additives from ultra -home foods can get us photo archive
It is well known that ultra -home foods, such as sausages, salami, chips, carbonated drinks and many more, are not healthy for the body. The new research shows that two types of combinations between the most used additives in the realization of ultra -voiced foods can lead to illness with type 2 diabetes. The types of additives and their names have been made public by the researchers
The disease of unhealthy life
The World Health Organization (WHO) shows that over 830 million people, globally, have dibaet, and in 90% of type II. In other words, the main cause is an unhealthy lifestyle, especially an unhealthy eating. Experts say that one of the causes is the diet made up of processed and ultra -home foods.
A study from March 2023 came to the conclusion that about 60% of packaged foods and drinks sold in the United States, for example, contain food additives, such as dyes, flavor enhancers, artificial sweeteners and preservatives. This is why scientists have come to the conclusion that, in fact, all these additives in ultra -processing foods are responsible for increasing the incidence of type II diabetes. At least this shows a study from 2024, conducted on the influence of food emulsifiers and published in the specialized magazine “The Lancet”. Another study, conducted a year earlier, discovered the negative influence of artificial sweeteners. However, the combination of additives that certainly increases the risk of type II diabetes was not found.
Mix of additives that increase the risk of type II diabetes
The newest medical study seems to have managed to find two types of additive mixtures that would increase the risk of type II diabetes. The study was conducted between 2009-2023 on a sample of 109,000 adults, with an average age of 43. Scientists have determined what types of food additives were exposed to subjects during the study period and, in particular, the composition of consumed foods.
“Some experimental studies have raised the problem of the potential interactions between additives, especially when mixed in a preparation, and their impact on health, including metabolic health. However, the epidemiological data regarding the human species are missing. This is why our goal is to identify the mixture of food additives and to study the diabetes”said Dr. Mathilde Touvier, the leader of the research team in the Department of Nutrition Epidemiology at the National Institute of Health and Medical Research in France, for Medical News Today.
After completing the data collection, they were processed. At the end of the study, the research team led by Mathilde Touvier identified two types of additives that can be associated with an increased risk of type II diabetes. The first of these mixes of additives is the one made up of emulsifiers, such as modified starch, pectin, guar, caragenan, polyphosphates and xantam gum, but also preservatives such as potassium sorbate and Curcumin dye.
“Most of these food additives are markers of ultra-processive foods, emulsifiers, artificial and dye sweeteners (…) The mixtures observed here are the result of both the composition of foods with multiple additives but also of the association between the different types of foods usually consumed together.”says Touvier for the same publication.
The second mixture of additives associated with an increased risk of type II diabetes is that of acidic acids and regulators, such as citric acid, dyes such as caramel ammonia, artificial sweeteners, such as aspartame, and sucralose, but also some emulsifiers.
