Additives Found in Diet Drinks and Processed Foods Could Raise Diabetes Risk, Study Suggests

A new study suggests that food additive blends commonly found in diet drinks, soups, dairy desserts, and sauces may slightly raise the risk of developing type 2 diabetes.

Researchers analyzing data from nearly 110,000 participants reported in PLOS Medicine that one group of additives—frequently used in artificially sweetened beverages—was associated with a 13% higher risk of type 2 diabetes. Another mixture, typically found in ultra-processed foods like stocks and sauces, was linked to an 8% increased risk.

“These findings suggest that specific additives, often consumed together in many processed foods, may be associated with a higher risk of this disease,” said lead author Marie Payen de la Garanderie, a doctoral researcher at INSERM, France’s national health research institute. “These substances could represent a modifiable risk factor and may help guide prevention strategies for type 2 diabetes.”

The study used data from over 108,000 adults participating in a long-term French research project examining diet and health. Participants recorded all food and beverage intake over two to 15 days, including brand names, and were then monitored for nearly eight years.

Researchers assessed the impact of five different additive combinations. Two of these mixtures were found to significantly elevate diabetes risk:

• The first, commonly used in diet drinks, included acidifiers and acidity regulators (such as citric acid and phosphoric acid), coloring agents (like sulphite ammonia caramel and paprika extract), artificial sweeteners (including aspartame and sucralose), emulsifiers (like gum arabic and guar gum), and a coating agent (carnauba wax).

• The second, typical of processed foods, featured emulsifiers (such as modified starches, carrageenans, and xanthan gum), a preservative (potassium sorbate), and a coloring agent (curcumin).

Researchers noted that this is the first evidence linking frequently co-consumed additive combinations to type 2 diabetes risk, though more research is needed to understand the underlying mechanisms.

“This observational study does not establish a cause-and-effect relationship,” de la Garanderie emphasized. “But our findings align with recent experimental research suggesting potential ‘cocktail effects’ when these additives are combined.”

For more information on type 2 diabetes, visit the U.S. Centers for Disease Control and Prevention website.