So far, the safety of food additives has been evaluated individually. An approach that French researchers have just questioned thanks to a major study following more than 100,000 adults for almost 8 years. According to scientists, ultra-transformed foods generally contain several additives that interact with each other, forming real “Chemical cocktails”.
Two particularly problematic mixtures
The research team led by Mathilde Touvier, research director at INSERM and study coordinator, analyzed the health data of 108,643 adults from the Nutrine-Santé cohort over an average monitoring period of 7.7 years. The researchers identified five additive combinations frequently consumed together. Among them, two mixtures have been associated with an increase in the risk of type 2 diabetes:
- A first mixture composed mainly of emulsifiers (modified starchs, pectin, etc.), a preservative (potassium sorbate) and a coloring (curcumin) that is found in many ultra-transformed products such as broths, Milky desserts or sauces.
- A second typical mixture of sweetened and sodas drinks, containing acidifiers, dyes, sweeteners and emulsifiers.
What particularly worries researchers? These associations seem toxic independently of the overall nutritional quality of the diet. In other words, even by controlling the contributions of sugar, calories or saturated fats, the harmful effect persists.
Des interactions complexes
The study also reveals interactions between the additives of these mixtures, some strengthening their effects (synergy), others attenuating them (antagonism). These interactions could explain why some mixtures are more harmful than others.
« Our results indicate that the assessment of food additives should take into account their interactions and support public health recommendations which advise limiting non -essential additives “Concludes Mathilde Touvier.
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