Clusters of additives in ultraprocessed foods linked to type 2 diabetes, study finds | CNN
Introduction: Why Ultraprocessed Foods Are a Growing Concern
Ultraprocessed foods make up nearly 70% of the American grocery store supply. These are the packaged snacks, sugary drinks, processed meats, and ready-to-eat meals that many people consume daily. But a new study raises fresh alarms — not about single ingredients, but about the harmful combinations of food additives commonly found in these products.
What Are Ultraprocessed Foods?
Ultraprocessed foods are not just heavily modified versions of natural ingredients — they are loaded with artificial additives:
- Preservatives to extend shelf life
- Colorings and dyes to enhance appearance
- Flavor enhancers to boost taste
- Emulsifiers to mix ingredients
- Sweeteners and acids for sugary drinks
- Bulking and glazing agents for texture and shine
According to the NOVA food classification system, foods are categorized by their level of processing:
- Unprocessed or minimally processed: Fresh fruits, vegetables, milk, meat, eggs
- Processed foods: Canned veggies, cheeses, breads
- Ultraprocessed foods: Diet sodas, packaged snacks, industrial breads, ready-to-eat meals
Key Findings: Additive Clusters May Be More Harmful Together
A new study published in PLOS Medicine analyzed data from over 108,000 adults in the French NutriNet-Santé cohort. Researchers identified five common mixtures of additives used together in ultraprocessed foods. Two of these clusters were linked to a higher risk of developing type 2 diabetes, even after adjusting for sugar intake and lifestyle factors.
The Two Harmful Additive Clusters:
- Cluster One:
- Modified starches, pectin, guar gum, carrageenan
- Polyphosphates, potassium sorbates, curcumin, xanthan gum
- Found in: Creamy dairy desserts, cheese dips, broths
- Cluster Two:
- Citric acid, sodium citrates, phosphoric acid
- Aspartame, sucralose, acesulfame potassium (Ace-K)
- Sulfite ammonia caramel, Arabic gum, malic acid
- Carnauba wax, anthocyanins, paprika extract
- Found in: Diet sodas, sweetened drinks, flavored yogurts
These additives are not always harmful alone. However, when consumed together, they may disrupt gut health, increase inflammation, and raise the risk of type 2 diabetes.
Why This Study Matters
Until now, most safety assessments looked at additives individually, not as combinations. However, real-life consumption often includes repeated intake of the same clusters of additives — think of a burger, fries, and soda meal.
According to Dr. Mathilde Touvier, a senior researcher at the French National Institute for Health and Medical Research, “People often eat the same ultraprocessed foods together, which can form dangerous clusters of chemicals in the body.”
Industry Response and Controversy
The International Council of Beverages Associations (ICBA) dismissed the findings, calling them “absurd” and “misleading.” They insist decades of research prove these ingredients are safe.
But experts disagree. Carlos Augusto Monteiro, the creator of the NOVA system, supports the new findings, saying they validate long-standing criticism of additive safety evaluations.
What You Can Do: How to Cut Back on Ultraprocessed Foods
Reducing your intake of ultraprocessed foods can improve your long-term health. Here’s how:
- Read labels: Look for additives like “guar gum,” “xanthan gum,” and “Ace-K”
- Cook fresh: Choose whole ingredients like vegetables, grains, and lean proteins
- Limit sugary drinks: Avoid sodas and diet beverages with artificial sweeteners
- Plan meals: Replace frozen or ready-made meals with home-cooked options
- Shop the perimeter: Stick to fresh produce, dairy, and meats — usually around the outer aisles of the grocery store
Final Thoughts: A Wake-Up Call for Food Safety
This groundbreaking study is a major step forward in understanding the link between ultraprocessed foods and type 2 diabetes. As more research emerges, consumers, regulators, and food companies must take note. The conversation around food safety is no longer just about individual ingredients — it’s about the hidden dangers of additive clusters
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