Daijiworld Media Network- Washington

Washington, Apr 9: A new study has raised concerns over the combined effects of certain food additives, suggesting they may increase the risk of Type 2 diabetes when consumed together — even if deemed safe individually.

Published recently in the journal Nature Communications, the research was conducted by a team of scientists from the University of Toronto, who explored how common additives found in processed foods interact when ingested simultaneously. The study points to a synergistic effect, where some additives, though individually harmless, may alter gut microbiota and metabolic responses when combined.

The team studied mice exposed to combinations of commonly used emulsifiers, sweeteners, and preservatives. The results showed increased blood sugar levels, insulin resistance, and inflammation — all markers linked to the development of Type 2 diabetes.

“These additives are approved and considered safe when consumed on their own,” said lead author Dr. Benoît Chassaing. “But our study shows that real-life exposure is rarely to one additive at a time. In reality, people are eating multiple additives together every day.”

The researchers highlighted concerns over ultra-processed foods, which often contain cocktails of additives used to enhance texture, taste, and shelf life. “We’re not saying these additives must be banned,” Chassaing added. “But regulatory bodies may need to re-evaluate safety standards based on how additives interact in real-world consumption.”

Experts say the findings underscore the importance of dietary awareness, especially with the growing global prevalence of metabolic disorders. The study suggests more research is needed to understand how long-term exposure to additive combinations affects human health.

In light of the study, health professionals are encouraging the public to minimise intake of highly processed foods and opt for fresh, whole foods whenever possible.