Three new scientific studies, notably conducted by researchers from Inserm, highlight links between several food additives and an increased risk of cancer, type 2 diabetes, and hypertension. The research, published in various international medical journals, is based on data from more than 100.000 participants followed for fourteen years as part of the French NutriNet-Santé cohort.
Researchers focused particularly on colorings and preservatives found in many ultra-processed foods. Their findings suggest that high consumption of certain food colorings is associated with a 14% increased risk of cancer and a 38% increased risk of type 2 diabetes. Other studies also show an association between several preservatives and a higher risk of hypertension and cardiovascular disease.
Ultra-processed foods are once again under scrutiny.
Scientists point out that these additives are widely used in the food industry, particularly in sodas, ready-made meals, industrially produced pastries, and long-life products. On packaging, they generally appear under European codes ranging from E100 to E399. The authors emphasize that the observed risks relate to common dietary habits and not to exceptional consumption.
In light of these findings, researchers are calling for stricter health assessments of certain additives and improved consumer information. They believe that several of these substances, particularly some colorings used to make products more visually appealing, could be subject to stricter regulations in the coming years.
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