New Delhi: Your favourite pack of chips or instant noodles has a long shelf life, thanks to the preservatives used in them. Food preservatives, often in the form
of sugar, can make you prone to type-2 diabetes, one of the most common lifestyle disorders that is currently wreaking havoc in the world, especially in India. Research came to this conclusion after evaluating long-term dietary habits in a large adult population.
Type 2 diabetes affects millions worldwide, including around five million people in the UK alone. While excess sugar, refined carbohydrates, processed meats, and high salt intake are already known risk factors, scientists have increasingly turned their attention to the additives that dominate modern, ultra-processed diets.
The study, published in Nature Communications, required researchers to analyse health data and dietary habits of over one lakh adults in France, to understand how eating too many food preservatives contributed to diabetes risk. Participants were followed for 14 years and regularly reported their lifestyle choices and habits, detailing food intake and physical activity, including brands of processed foods consumed.
The findings suggest a strong association. Individuals with the highest intake of preservatives were found to have nearly a 50 per cent higher risk of developing type 2 diabetes compared with those who consumed the least. Over the course of the study, 1,131 new cases of diabetes were identified among 108,723 participants.
Researchers also examined 58 types of food preservatives focsing on 17 that were consumed by 10% of the population. These included non-antioxidant preservatives that helped inhibit microbial growth and extended the shelf life of food by limiting oxidation. Together, they were commonly listed on food packaging under European codes ranging from E200 to E399.
After adjusting for calorie intake, age, diet quality, alcohol use, and smoking habits, both categories were linked to heightened risk of diabetes. Non-antioxidant preservatives were linked with 49% risk in the risk, while antioxidant additives contributed to 40% increase. Higher consumption of 12 individual preservatives was also linked to a greater risk.
Dr Mathilde Touvier, a nutrition scientist and research director at France’s National Institute of Health and Medical Research (Inserm), said the findings reinforce existing public health advice. “These results support recommendations to prioritise fresh, minimally processed foods and limit unnecessary additives whenever possible,” she noted.
While the researchers stress that further studies are needed to confirm a causal relationship, they describe this work as the first large-scale investigation to link preservative exposure directly with new cases of type 2 diabetes. The findings add to growing evidence that ultra-processed foods may carry hidden metabolic risks beyond their sugar and fat content.
