Many studies are finding that eating ultra-processed foods (UPFs) can lead to all sorts of health problems. A recent large study conducted in France found that people eating higher amounts of food preservatives had a higher risk of type 2 diabetes. Overall, people consuming foods with higher amounts of preservatives had a 47% higher risk of developing type 2 diabetes (when compared to people eating low amounts of preservatives).
Over 100,000 French adults were followed for more than a decade. The researchers found that 58 preservatives were in the foods they ate. The researchers examined 17 preservatives in depth (the most common ones eaten) and found that 12 preservatives are linked to type 2 diabetes: potassium sorbate, potassium metabisulphite, sodium nitrite, acetic acid, sodium acetates, calcium propionate, sodium ascorbate, alpha-tocopherol, sodium erythorbate, citric acid, phosphoric acid, and rosemary extracts.
Bottom line: Read ingredient lists on food labels. Avoid foods that contain ingredients with chemical sounding names that are not normally found in a home kitchen. Those ingredients are in ultra-processed foods. Additionally, "natural flavors" are laboratory concoctions (found in ultra-processed foods).
From Science Daily: Common food preservatives linked to higher risk of type 2 diabetes
People who consume higher amounts of food preservatives may face a greater risk of developing type 2 diabetes, according to a large new study. Preservatives are commonly added to processed foods and beverages to extend shelf life. ...continue reading "Food Preservatives Linked to Higher Risk of Type 2 Diabetes"