Study Links Common Food Coloring Additives to Higher Type 2 Diabetes Risk: Study
A new research published in the journal of Diabetes Care found positive associations between widely consumed food coloring additives and the incidence of type 2 diabetes in a new research. Further long-term epidemiological and experimental studies are needed to clarify the underlying mechanisms. If confirmed, the findings may prompt reevaluation of regulations governing food coloring additives in the food and beverage industry to better protect public health.
This research analyzed data from 108,723 adults participating in the French NutriNet-Santé cohort between 2009 and 2023. Of these participants, nearly 80% were women, had an average age of 42.5 years at enrollment. Over a median follow-up period of just over 8 years, 1,131 new cases of type 2 diabetes were identified.
Thus, this study investigated whether long-term exposure to food coloring additives, which are widely used to enhance the appearance of processed foods and beverages, could influence diabetes risk. This study collected repeated 24-hour dietary records and matched them with detailed food composition databases, including information on specific industrial food brands. Also, laboratory analyses were conducted to improve the accuracy of additive exposure estimates.
Using advanced statistical models that accounted for a range of lifestyle and dietary factors, this study observed significant associations between higher consumption of several food coloring additives and an increased incidence of type 2 diabetes.
Among the strongest associations were those involving total food coloring additives, which were linked to a 38% higher risk of developing type 2 diabetes among higher consumers when compared to lower or non-consumers. Caramel coloring exposure linked to a 43% increase in risk and plain caramel associated with a 46% increase.
Higher exposure to carotenoids, including beta-carotene, was associated with a 39% and 44% increase in risk, respectively. Other additives linked to greater diabetes incidence included paprika extracts, lutein, curcumin, anthocyanins, and cochineal-derived colorings.
While some of these additives are commonly perceived as harmless or even beneficial due to their natural origins, the study suggests their long-term metabolic effects may warrant closer examination. This study identifies associations rather than direct cause-and-effect relationships. The biological mechanisms that could explain the observed links remain unclear and require further investigation.
Overall, the study highlights the importance of examining not only nutritional content but also non-nutritional ingredients commonly found in modern diets.
Reference:
Shah, S., Hasenböhler, A., Javaux, G., Payen de la Garanderie, M., Szabo de Edelenyi, F., Yvroud, P., Agaësse, C., De Sa, A., Huybrechts, I., Pierre, F., Audebert, M., Coumoul, X., Julia, C., Kesse-Guyot, E., Allès, B., Deschamps, V., Hercberg, S., Chassaing, B., Cosson, E., … Touvier, M. (2026). Food coloring additives and incidence of type 2 diabetes in the NutriNet-Santé prospective cohort. Diabetes Care, 49(6), 1067–1077. https://doi.org/10.2337/dc25-2727
