Neue Studie legt nahe, dass ein hoher Verzehr von Lebensmittelkonservierungsmitteln das Risiko für Typ-2-Diabetes um fast 50 % erhöht. Dies ist die weltweit erste Studie zu den Zusammenhängen zwischen Konservierungszusätzen und der Inzidenz von Typ-2-Diabetes.
https://www.independent.co.uk/news/health/preservatives-diabetes-processed-food-type-two-b2895535.html
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The 12 food preservatives associated with increased risk of diabetes
Preservatives are often used in ultra processed foods such as ready meals, crisps, sugary snacks and breakfast cereals, which have already been linked to poor health by scientists
Researchers set out to examine the links between exposure to these preservatives and type 2 diabetes drawing on data provided by more than 100,000 French adults.
**The study, published in the journal Nature Communications, suggests a high consumption of preservatives increased the risk of type 2 diabetes by almost 50 per cent.**
Researchers identified 58 preservatives overall and found 17 that were consumed by at least 10 per cent of the cohort participants and looked at these individually.
The analyses took into account the participants tobacco and alcohol consumption and how nutritious their diet was, such as calories, fat , salt and sugar content.
Those who had a diet high in preservatives were 47 per cent more likely to develop type 2 diabetes, in comparison to the lowest levels of consumption recorded.
Non-antioxidant preservatives and antioxidant additives were associated with an increased incidence of type 2 diabetes, 49 per cent and 40 per cent respectively.
Of the 17 preservatives studied individually, higher consumption of 12 preservatives were associated with an increased risk of type 2 diabetes.
Potassium sorbate (E202)
Potassium metabisulphite (E224)
Sodium nitrite (E250)
Acetic acid (E260)
Sodium acetates (E262)
Calcium propionate (E282)
Sodium ascorbate (E301)
Alpha-tocopherol (E307)
Sodium erythorbate (E316)
Citric acid (E330)
Phosphoric acid (E338)
Rosemary extracts (E392)
“**This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes.** Although the results need to be confirmed, they are consistent with experimental data suggesting the harmful effects of several of these compounds,” concluded Dr Touvier.
For those interested, here’s the link to the peer reviewed journal article:
https://www.nature.com/articles/s41467-025-67360-w
Okay, hang on: there is a correlation vs causation question here.
Isn’t it more likely that people that consume more of these compounds just eat more trash in general, and thus are more likely to develop diabetes as a result?
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A lot of this research into UPF has me curious how much of it is because of the food and how much else of the life of people who consume a lot of UPF would also contribute.
A lot of these are cheap foods for people who can’t or willfully don’t eat better. Could that fact be an uncontrolled(able) variable?