Your Favorite Packaged Foods May Be Quietly Raising Your Diabetes Risk

People who eat more foods with preservatives face a significantly higher risk of developing type 2 diabetes, according to groundbreaking research tracking over 100,000 adults for more than a decade. The study found that those consuming the highest amounts of preservative additives were 47% more likely to develop type 2 diabetes compared to people eating the least.

Preservatives are chemicals added to processed foods and beverages to extend shelf life by preventing spoilage and maintaining freshness. While they're found in countless everyday products, this is the first large-scale study to directly link preservative consumption to diabetes risk in humans.

Which Preservatives Are Raising Diabetes Risk?

Researchers from INSERM and other French institutions divided preservatives into two main categories and found both types problematic. Non-antioxidant preservatives, which slow spoilage by limiting bacterial growth, were associated with a 49% higher diabetes risk. Antioxidant additives, which preserve foods by controlling oxygen exposure, showed a 40% increased risk.

The study identified 12 specific preservatives linked to higher type 2 diabetes risk. These commonly used additives appear on ingredient labels with European codes between E200-E299 and E300-E399:

• Potassium sorbate (E202): Found in baked goods, cheese, and wine
• Sodium nitrite (E250): Used in processed meats like bacon and deli meats
• Citric acid (E330): Added to sodas, candies, and canned foods
• Phosphoric acid (E338): Common in cola drinks and processed foods
• Calcium propionate (E282): Used in bread and baked products
• Alpha-tocopherol (E307): A form of vitamin E used as an antioxidant

How Did Researchers Track This Connection?

The research team followed 108,723 French adults from 2009 to 2023 as part of the NutriNet-Santé study. Participants regularly submitted detailed food records covering multiple 24-hour periods, including specific brand names of processed foods they consumed. Researchers cross-referenced this information with food databases to calculate each person's long-term exposure to 58 different preservative additives.

Over the study period, 1,131 people developed type 2 diabetes. The analysis accounted for factors that could influence diabetes risk, including age, sex, education, smoking habits, alcohol use, and overall diet quality including calories, sugar, salt, and fiber intake.

What Do These Findings Mean for Your Health?

"This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes. Although the results need to be confirmed, they are consistent with experimental data suggesting the harmful effects of several of these compounds," explains Mathilde Touvier, INSERM research director and coordinator of the study.

The research adds to growing evidence that highly processed foods may contribute to diabetes risk beyond their typical high sugar and calorie content. Earlier laboratory studies suggested some preservatives might harm cells, damage DNA, or interfere with normal blood sugar and insulin regulation, but this study provides the first large-scale human evidence.

The findings support existing health recommendations to choose fresh, minimally processed foods when possible and limit products with unnecessary additives. While preservatives serve important food safety functions, the research suggests their widespread use in the food supply may have unintended health consequences that warrant further investigation and potentially updated regulations.