A large new study suggests that preservatives used in many packaged foods and drinks may increase the risk of Type 2 diabetes. Researchers followed more than 100,000 adults in France and found that people who consumed the most preservatives were far more likely to develop diabetes than those who consumed the least. The findings were published in Nature Communications and add to growing concerns about how food additives affect metabolism.
Over 14 years of follow-up, researchers identified more than 1,100 cases of Type 2 diabetes. After accounting for diet quality, exercise, smoking and alcohol use, people with the highest preservative intake had a 47% higher diabetes risk. Both major types of preservatives were linked to harm. Non-antioxidant preservatives were tied to a 49% higher risk, while antioxidant preservatives were linked to a 40% higher risk.
Several common additives stood out, including sodium nitrite, potassium sorbate, calcium propionate and citric acid. These chemicals are widely used in processed meats, baked goods, packaged snacks and beverages. While the study does not prove preservatives directly cause diabetes, it strengthens the case for limiting ultraprocessed foods and choosing fresh, minimally processed options when possible. The findings may also push regulators to take a closer look at additive safety as diabetes rates continue to rise.
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