Higher consumption of food preservatives is associated with an increased risk of type 2 diabetes

Higher consumption of food preservatives, widely used in industrially processed foods and beverages to extend their shelf life, has been linked to an increased risk of type 2 diabetes. These findings are the result of work carried out by researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University and Cnam, within the Nutritional Epidemiology Research Team (CRESS-EREN). They are based on health and dietary data from more than 100,000 adults participating in the NutriNet-Santé cohort study, and published in the journal Nature Communications.

Preservatives belong to the family of food additives and are widely used by…