"Food additives might be riskier for health than previously understood, a new study suggests.
In recent years, scientists have found that some additives, like emulsifiers, dyes and artificial sweeteners are linked to health problems. Studies have generally focused on the impact of one substance or type of additive.
But that isn't the way people generally consume them. Ultra-processed foods often contain a cocktail of additives. And many people eat more than one ultra-processed product in a day.
The new study, conducted by researchers from several French universities and research institutions, found that some common combinations of emulsifiers, colors and sweeteners were associated with a higher risk of Type 2 diabetes beyond what could be explained by the individual substances alone.
This suggests that when some of these substances are eaten together, their negative health impacts may be compounded, said Mathilde Touvier, research director at the National Institute of Health and Medical Research in France and the study's lead author.
"This is the first time we really looked at the mixtures that are consumed in real life," said Touvier. The study, published in the journal PLOS Medicine in April, is part of a large project called the NutriNet-Sante cohort that is looking at the effect of diet on health.
The food industry pushed back on the study. "Suggesting that recipes -- a combination of safe ingredients -- are worrisome is simply absurd," said Kate Loatman, executive director of the International Council of Beverages Associations, a trade group. Rocco Renaldi, secretary-general of the International Food & Beverage Alliance, an industry nonprofit, said additives are important for food safety and quality.
Scrutiny is rising around substances that make food look, taste and feel more appealing. On Tuesday, Health and Human Services Secretary Robert F. Kennedy Jr. directed the food industry to phase out the use of several artificial food dyes. West Virginia and California have passed laws banning some additives from foods sold in their states, and several others are weighing legislation to restrict the use of dyes.
In the new study, which followed roughly 100,000 people over an average of eight years, two combinations of additives were found to be associated with an increased risk of Type 2 diabetes.
One mixture contained several emulsifiers, including guar gum and carrageenan, that change the texture of food. This combination is commonly found in foods such as chicken and vegetable broths, salsas, margarine and dairy-based desserts like chocolate mousse, Touvier said. The other mixture contained several colors and artificial sweeteners that are often in sodas and other drinks.
Participants in the study reported everything they ate and drank, including product brand names, over several 24-hour periods. The research, because it is what is known as observational, doesn't prove that the mixtures of additives are causing health problems.
The researchers tested three other combinations but didn't find additional diabetes risks. The researchers said their analysis controlled for a variety of factors, including age, body-mass index and family medical history.
"These new results highlight that many of the most common additives in our food supply may not be inert or innocuous," said Dr. Dariush Mozaffarian, a cardiologist and director of the Food is Medicine Institute at Tufts University, who wasn't involved in the study.
Other research has investigated the potential reasons why additives may lead to health problems. Some studies on emulsifiers, for example, have found that they change the gut microbiome in a way that causes inflammation. A combination of additives could enhance that effect, Touvier said.
Touvier's advice for consumers: Avoid ultra-processed foods as much as you can. And when comparing brands, choose the one with no, or fewer additives, she said.” [1]
1.Food Additives Could Add to Health Risks. Petersen, Andrea. Wall Street Journal, Eastern edition; New York, N.Y.. 01 May 2025: A13.
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