Ultra transformed industrial foods are not good for health. This observation, which is the object of a scientific consensus, is again reinforced by a study by French researchers published on Tuesday, April 8 in Plos Medicine magazine.
Inserm, Inrae, Sorbonne, researchers at the University of Cité and the University of CNM were able to study the possible links between exposure to commonly consumed food additives and the appearance of type 2 diabetes, “said a press release.
Type 2 diabetes is a chronic increase in blood glucose. It is considered that you can partially avoid your lifestyle, in particular your diet.
On the basis of the data collected from 100,000 adults, the unfavorable association of the different food additives stands out, including a mixture of emulsifiers, dyes, sweeteners and acidifiers. In some mixtures, the negative effects are amplified, in others, however, they are reduced.
Additives are widely used by the food industry in ultra transformed products that are in mass in mass distribution: sauces, milky desserts, broths, etc.
“This study is the first to estimate exposure to food additives mixtures in a large cohort in the general population and analyze its link with the incidence of type 2 diabetes,” said Marie Paye de Garanderie, the first perpetrator of the study, adding ::
“The results suggest that several emblematic additives present in many products are often consumed together and that certain mixtures would be associated with a greater risk of this pathology.”
It is also specified that these conclusions remain true “regardless of the nutritional quality of the diet (sugar, calories, fibers, saturated fats) and sociodemographic and lifestyle factors.”
“Limit unavoidable additives”
The negative effects of ultra transformed additives and products are described regularly. A new study published in The Lancet in January, for example, highlighted the link between ultra transformed industrial products and the risk of excess mortality linked to the digestive system (+12%) or circulatory (+9%). But also to develop Parkinson’s disease (+23%).
Other studies highlight the increase in the chances of developing cancers, whether digestive, breasts or prostates.
The fact is that these are the first data that show this “cocktail effect”, the impact of the accumulation of additives. These conclusions do not highlight the underlying mechanisms that lead to these purposes and will have to be reinforced by more literature.
For Mathilde Touvier, Coordinator of the Study and Investigation Director of INSerm, these last conclusions “support the public health recommendations that advise limiting non -inteable additives”
Source: BFM TV
