Скачать или смотреть Processed Food Preservatives May Raise Type 2 Diabetes Risk

A large long-term study suggests that common food preservatives may be linked to a higher risk of type 2 diabetes—raising new concerns about highly processed foods.

Researchers from Inserm and leading French universities analyzed dietary and health data from over 100,000 adults followed for more than a decade. The findings, published in Nature Communications, show that people with the highest intake of preservative additives were significantly more likely to develop type 2 diabetes.

In this video, we explain:
What food preservatives are and why they’re used
The difference between antioxidant and non-antioxidant preservatives
Which commonly used additives were linked to higher diabetes risk
How researchers tracked preservative intake over time
What this means for everyday food choices and public health

The study found that higher overall preservative intake was associated with up to a 47% increased risk of type 2 diabetes, even after accounting for lifestyle, diet quality, and other risk factors.

⚠️ This research shows association, not proof of cause, but it adds to growing evidence supporting advice to limit ultra-processed foods and favor fresh, minimally processed options.

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