Study links common food additive mixtures to increased type 2 diabetes risk in French cohort
By
Marie Payen de la Garanderie ,
Summary
This prospective cohort study using NutriNet-Santé data investigates the association between five commonly consumed food additive mixtures and type 2 diabetes incidence. The research examines potential interactions between food additives (emulsifiers, preservatives, sweeteners, etc.) in mixtures rather than individually, finding that certain additive combinations are associated with increased type 2 diabetes risk. The study highlights the importance of considering additive mixtures as consumed in real-world diets rather than isolated substances.
Source
bskyStudy links common food additive mixtures to increased type 2 diabetes risk in French cohortplos.ioKey quotes
· 3 pulledUsing data from the NutriNet-Santé cohort study, Marie Payen de la Garanderie and colleagues investigate potential interactions of food additives in five commonly consumed food additive mixtures and their association with type 2 diabetes incidence.
The research examines potential interactions between food additives in mixtures rather than individually.
The study highlights the importance of considering additive mixtures as consumed in real-world diets rather than isolated substances.
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