Food Preservatives May Raise Type 2 Diabetes Risk, Large Study Suggests

Regular consumption of foods containing preservatives may increase the likelihood of developing type 2 diabetes, according to new research published in Nature Communications. The study was conducted by scientists from Inserm and several French research institutions using data from over 100,000 adults participating in the NutriNet-Santé cohort.

Preservatives are widely used in processed foods and beverages to prolong shelf life and prevent spoilage. Researchers examined long-term dietary records and health outcomes over more than a decade, estimating participants’ exposure to various preservative additives by linking food consumption data with major food composition databases.

During the follow-up period, more than 1,100 cases of type 2 diabetes were identified. Higher overall intake of preservatives was associated with a substantially increased diabetes risk. Both non-antioxidant preservatives and antioxidant additives showed strong links to the disease. Several commonly used additives, including sodium nitrite and calcium propionate, were individually associated with higher risk.

The authors say the findings reinforce recommendations to limit ultra-processed foods and prioritise fresh, minimally processed diets.

09-01-2026