Latest news with #MathildeTouvier
Fox News
16-04-2025
- Health
- Fox News
Diabetes risk linked to these ultraprocessed food combinations
Some additives in ultraprocessed foods are known to be harmful to the body – but what about when these ingredients are combined? A new study, published in the journal PLOS Medicine, revealed that the combination of certain food additives can lead to an increased risk of dangerous health conditions, like type 2 diabetes. French researchers from multiple universities, including the Nutritional Epidemiology Research Team at Inserm, examined the link between additive mixtures and the onset of type 2 diabetes by analyzing the health data of more than 100,000 adults in the French NutriNet-Sante cohort. The research, led by Dr. Mathilde Touvier, Inserm research director and study coordinator, analyzed the cohort's eating and drinking habits over an average 7.7-year period. Out of five mixtures tested, two were associated with a higher incidence of type 2 diabetes, according to an Inserm press release. The first mixture contained a variety of emulsifiers — like carrageenan, modified starch and other additives — which can be found in stocks, milky desserts, fats and sauces. "The best diet isn't the one with the least additives. It's the one you can stick to long-term while supporting your health goals." The second mixture contained sweeteners, colorings and acidifiers, which are often in artificially sweetened drinks and sodas, the release stated. Marie Payen de la Garanderie, a PhD student at Inserm and first author of the study, noted that the study is the first to estimate exposure to food additive mixtures in a large cohort and to link them to incidence of type 2 diabetes. "The findings suggest that several emblematic additives present in many products are often consumed together, and that certain mixtures are associated with a higher risk of this disease," she wrote in a statement from the press release. "These substances may therefore represent a modifiable risk factor, paving the way for strategies to prevent type 2 diabetes." Dr. Touvier commented in a statement that further studies are necessary to "deepen the understanding of the potential synergies and antagonisms between these substances." "This observational study alone is not sufficient to establish a causal link," she said. "However, our findings are in line with recent in-vitro experimental work suggesting possible cocktail effects." "They indicate that the evaluation of additives should take into account their interactions and support public health recommendations that advise limiting non-essential food additives." In an interview with Fox News Digital, New Jersey-based registered dietitian and diabetes specialist Erin Palinski-Wade agreed that this research revealed an association, but not a causation, between certain combinations of food additives and type 2 diabetes risk. For more Lifestyle articles, visit "Although more research is needed, it is a strong reminder that we can't just zero in on one ingredient or nutrient — nutrition is about the bigger picture," she said. "Building a diet around more whole, minimally processed foods, being mindful of ingredient lists, and staying consistent in your habits can make a real difference in lowering risk." Palinski-Wade said the new research does raise important questions about how additives can interact with the body and impact health over time. "This study suggests that clusters of food additives may disrupt the gut microbiome and potentially reduce insulin sensitivity, especially when consumed frequently," she said. "It is important to remember, however, that this research found an association, not a direct link, and that these ingredients are considered safe on their own." Palinski-Wade advised people to focus on adding more whole foods like fruits, vegetables and fiber-rich options to their diet, instead of "stressing" over ingredient labels. "Balance matters, but consistency is what drives results." "The best diet isn't the one with the least additives," she said. "It's the one you can stick to long-term while supporting your health goals." According to the expert, there is not enough current research to confirm which additives, and how much of them, can increase diabetes risk — but making changes to diet, such as increasing fiber, cutting back on added sugars and limiting saturated fats, are "proven ways to improve insulin sensitivity and lower type 2 diabetes risk." "If certain ultraprocessed foods help you cut sugar or boost fiber in a way that fits your lifestyle, that can still be a smart choice," the dietitian added. "I suggest thinking of food additives the same way you think about sugar or saturated fat — a little in the context of an overall balanced diet likely won't do harm." For optimal results, it's best to choose an approach that supports overall health but is realistic, according to Palinski-Wade. "At the end of the day, balance matters, but consistency is what drives results."
Yahoo
08-04-2025
- Health
- Yahoo
Eating some food additives together may increase diabetes risk, study suggests
Eating combinations of common food additives may be tied to a slightly increased risk of Type 2 diabetes, according to a study published Tuesday in the journal PLOS Medicine. A growing body of evidence has linked certain food additives to cancer, diabetes, heart disease and changes to the gut microbiome. Many of these studies, however, were focused on single ingredients. 'In real life, we ingest a mixture of additives,' said Mathilde Touvier, director of the nutritional epidemiology research team at Université Sorbonne Paris Nord and the French National Institute of Health and Medical Research, who co-authored the new study. Touvier and her team looked at about eight years of data from more than 108,000 adults from the French NutriNet-Santé cohort, a long-running study that looks at the links between food and health. Poring over the participants' reported diets, the researchers identified five mixtures of additives people commonly consumed together. The combinations don't look unlike an ingredient list you might find on the label of an ultra-processed food. Mixture 1: Sodium carbonates; diphosphates; glycerol; ammonium carbonates; potassium carbonates; sorbitol Mixture 2: Modified starches; pectins; guar gum; carrageenan; polyphosphates; potassium sorbate; curcumin; xanthan gum Mixture 3: Magnesium carbonates; riboflavin; alpha-tocopherol; ammonium carbonates Mixture 4: Ammonium carbonates; sodium carbonates; diphosphates; alpha-tocopherol; DATEM; magnesium carbonates; lecithins Mixture 5: Citric acid; sodium citrates; phosphoric acid; sulphite ammonia caramel; acesulfame K; aspartame; sucralose; arabic gum; malic acid; carnauba wax; paprika extract, capsanthin, and capsorubin; anthocyanins; guar gum; pectins 'It's relatively uncommon for all of them to appear in a single product, however, it's entirely possible to consume all of them across different foods throughout the day, especially when eating a variety of processed or ultra-processed foods,' said Mengxi Du, a research associate at the Harvard T.H. Chan School of Public Health who studies nutrition and health and wasn't involved with the study. Carrageenan and potassium sorbate, two additives in Mixture 2, are found together in sweetened condensed milk. Xanthan gum is commonly found in mayonnaise and gluten-free prepared foods. Pectin is in cream cheese. 'These are pretty common products in someone's fridge and a lot of times we combine them,' Du said. Two groups — Mixture 2 and Mixture 5 — were linked to an increased risk of Type 2 diabetes, the researchers found. People with more of these combinations in their diet were more likely to develop the disease, regardless of how healthy their diet was overall. Mixture 2 was heavy in emulsifiers and thickening agents, including carrageenans, which are found in plant-based milks and processed meats, and modified starches, which thicken and stabilize packaged sauces, soups and baked goods. Mixture 5 contained ingredients commonly found in sugary and artificially-sweetened drinks, and included artificial sweeteners, natural dyes and acidifiers. Still, the study was observational, meaning it doesn't show cause and effect. Studies that require participants to recall their diets are also notoriously tricky. The limitations make it difficult to draw strong conclusions from the study, which Touvier and her team said will require more research. 'The additives may be markers of something else, rather than causing Type 2 diabetes themselves,' said Dr. Tom Rifai, an internal and lifestyle medicine doctor in Cleveland Clinic's department of endocrinology, diabetes and metabolism. Rifai owns a lifestyle coaching company that includes nutrition counseling. 'These could be a marker for what we call calorie density.' Food additives are ubiquitous in ultra-processed foods, which usually pack in many more calories in much smaller amounts of food than minimally and unprocessed foods. 'At the very least, these additives are markers of ultra-processing, which we know makes people eat more without realizing they are taking in a lot more calories,' Marion Nestle, a professor emerita of nutrition, food studies and public health at New York University, said in an email. The same is true for the three groups of additives that were not found to be linked to diabetes risk. Nestle said that while the study cannot show causation, the results are consistent with 'present thinking that additives may well be anything but benign.' Some food additives do play an important role in food safety. Potassium sorbate, for example, stops yeast and fungus from growing in packaged food. Others — including emulsifiers, which create certain textures, and artificial dyes — have come under scrutiny. Last month, Health and Human Services Secretary Robert F. Kennedy Jr. directed the Food and Drug Administration to review its rule on 'generally recognized as safe,' or GRAS, ingredients. The rule allows manufacturers to add certain additives to food without FDA review. It was originally intended for common ingredients such as salt or vinegar but has come to cover an expansive range of additives. In 2023, California became the first state to ban four food additives: brominated vegetable oil, potassium bromate, propylparaben and Red Dye No. 3. In March, West Virginia banned seven food dyes. In the first three months of this year, 20 states — including Illinois, Missouri, New York, Oregon and Pennsylvania — introduced similar bans, but not on any of the additives included in the new study. It's too early to tell whether food additives, when eaten together, can have a synergistic effect, Du said. It's possible that one ingredient, safe on its own, may be linked to health problems when combined with other ingredients, for example. Or an ingredient's mild health effects could be amplified when mixed with other additives. Given that ultra-processed foods account for more than half of the calories an average American eats in a day, research that further investigates such an effect is worthwhile, she said. This article was originally published on
NBC News
08-04-2025
- Health
- NBC News
Eating some food additives together may increase diabetes risk, study suggests
Eating combinations of common food additives may be tied to a slightly increased risk of Type 2 diabetes, according to a study published Tuesday in the journal PLOS Medicine. A growing body of evidence has linked certain food additives to cancer, diabetes, heart disease and changes to the gut microbiome. Many of these studies, however, were focused on single ingredients. 'In real life, we ingest a mixture of additives,' said Mathilde Touvier, director of the nutritional epidemiology research team at Université Sorbonne Paris Nord and the French National Institute of Health and Medical Research, who co-authored the new study. Touvier and her team looked at about eight years of data from more than 108,000 adults from the French NutriNet-Santé cohort, a long-running study that looks at the links between food and health. Poring over the participants' reported diets, the researchers identified five mixtures of additives people commonly consumed together. The combinations don't look unlike an ingredient list you might find on the label of an ultra-processed food. Mixture 1: Sodium carbonates; diphosphates; glycerol; ammonium carbonates; potassium carbonates; sorbitol Mixture 2: Modified starches; pectins; guar gum; carrageenan; polyphosphates; potassium sorbate; curcumin; xanthan gum Mixture 3: Magnesium carbonates; riboflavin; alpha-tocopherol; ammonium carbonates Mixture 4: Ammonium carbonates; sodium carbonates; diphosphates; alpha-tocopherol; DATEM; magnesium carbonates; lecithins Mixture 5: Citric acid; sodium citrates; phosphoric acid; sulphite ammonia caramel; acesulfame K; aspartame; sucralose; arabic gum; malic acid; carnauba wax; paprika extract, capsanthin, and capsorubin; anthocyanins; guar gum; pectins 'It's relatively uncommon for all of them to appear in a single product, however, it's entirely possible to consume all of them across different foods throughout the day, especially when eating a variety of processed or ultra-processed foods,' said Mengxi Du, a research associate at the Harvard T.H. Chan School of Public Health who studies nutrition and health and wasn't involved with the study. Carrageenan and potassium sorbate, two additives in Mixture 2, are found together in sweetened condensed milk. Xanthan gum is commonly found in mayonnaise and gluten-free prepared foods. Pectin is in cream cheese. 'These are pretty common products in someone's fridge and a lot of times we combine them,' Du said. Two groups — Mixture 2 and Mixture 5 — were linked to an increased risk of Type 2 diabetes, the researchers found. People with more of these combinations in their diet were more likely to develop the disease, regardless of how healthy their diet was overall. Mixture 2 was heavy in emulsifiers and thickening agents, including carrageenans, which are found in plant-based milks and processed meats, and modified starches, which thicken and stabilize packaged sauces, soups and baked goods. Mixture 5 contained ingredients commonly found in sugary and artificially-sweetened drinks, and included artificial sweeteners, natural dyes and acidifiers. Still, the study was observational, meaning it doesn't show cause and effect. Studies that require participants to recall their diets are also notoriously tricky. The limitations make it difficult to draw strong conclusions from the study, which Touvier and her team said will require more research. 'The additives may be markers of something else, rather than causing Type 2 diabetes themselves,' said Dr. Tom Rifai, an internal and lifestyle medicine doctor in Cleveland Clinic's department of endocrinology, diabetes and metabolism. Rifai owns a lifestyle coaching company that includes nutrition counseling. 'These could be a marker for what we call calorie density.' Food additives are ubiquitous in ultra-processed foods, which usually pack in many more calories in much smaller amounts of food than minimally and unprocessed foods. 'At the very least, these additives are markers of ultra-processing, which we know makes people eat more without realizing they are taking in a lot more calories,' Marion Nestle, a professor emerita of nutrition, food studies and public health at New York University, said in an email. The same is true for the three groups of additives that were not found to be linked to diabetes risk. Nestle said that while the study cannot show causation, the results are consistent with 'present thinking that additives may well be anything but benign.' Some food additives do play an important role in food safety. Potassium sorbate, for example, stops yeast and fungus from growing in packaged food. Others — including emulsifiers, which create certain textures, and artificial dyes — have come under scrutiny. Last month, Health and Human Services Secretary Robert F. Kennedy Jr. directed the Food and Drug Administration to review its rule on 'generally recognized as safe,' or GRAS, ingredients. The rule allows manufacturers to add certain additives to food without FDA review. It was originally intended for common ingredients such as salt or vinegar but has come to cover an expansive range of additives. In 2023, California became the first state to ban four food additives: brominated vegetable oil, potassium bromate, propylparaben and Red Dye No. 3. In March, West Virginia banned seven food dyes. In the first three months of this year, 20 states — including Illinois, Missouri, New York, Oregon and Pennsylvania — introduced similar bans, but not on any of the additives included in the new study. It's too early to tell whether food additives, when eaten together, can have a synergistic effect, Du said. It's possible that one ingredient, safe on its own, may be linked to health problems when combined with other ingredients, for example. Or an ingredient's mild health effects could be amplified when mixed with other additives. Given that ultra-processed foods account for more than half of the calories an average American eats in a day, research that further investigates such an effect is worthwhile, she said.
