Study links higher consumption of preservatives to increased diabetes type 2 risk - Video

Your daily snack might be silently raising your diabetes risk. A major French study published in Nature Communications reveals that common food preservatives-those E-numbers keeping packaged foods fresh on shelves-significantly increase the chances of developing type 2 diabetes. Researchers from Inserm and other institutions analyzed dietary data from over 108,000 adults and found that higher consumption of these additives linked to a 40-49% elevated risk, even after accounting for diet quality and lifestyle factors.

Food preservatives fall into two main types: non-antioxidants that block microbial growth (like potassium sorbate, E202) and antioxidants that fight oxygen damage (like citric acid, E330). Found in over 20% of processed foods and drinks worldwide, these additives help extend shelf life but may disrupt metabolism. Previous lab studies hinted at cellular damage and blood sugar problems, but human evidence was lacking—until now.

The research team tapped into the NutriNet-Santé cohort, France's largest nutrition study. Between 2009 and 2023, over 100,000 adults regularly reported their eating habits through detailed 24-hour food diaries, including brand names of packaged products. Scientists cross-referenced this with databases like Open Food Facts and EFSA to precisely calculate exposure to 58 preservatives. They tracked medical histories, physical activity, smoking, alcohol use, and nutritional intake to isolate additives' effects.

During 14 years of follow-up, 1,131 participants developed type 2 diabetes. Those eating the most preservatives overall faced 47% higher risk than low consumers. Non-antioxidant preservatives raised risk by 49%, while antioxidants increased it by 40%. Among 17 commonly consumed additives, 12 showed strong links—including widely used ones like sodium nitrite (E250) in processed meats, potassium sorbate (E202) in yogurts and sodas, and citric acid (E330) in countless beverages.

"This is the first large-scale human study linking preservatives to diabetes risk. The findings align with lab evidence of metabolic harm and support calls to rethink additive regulations.The team urges choosing fresh, minimally processed foods—a simple step that could meaningfully lower diabetes risk while regulators reassess safety limits.” said lead researcher Mathilde Touvier.

REFERENCE: Hasenböhler, A., et al. (2026). Associations between preservative food additives and type 2 diabetes incidence in the NutriNet-Santé prospective cohort. Nature Communications. doi: 10.1038/s41467-025-67360-w. https://www.nature.com/articles/s41467-025-67360-w