A major new scientific study has established a significant link between the consumption of common food preservatives and a heightened risk of developing type 2 diabetes. The research, which analysed the dietary habits of more than 100,000 adults in France, suggests that high intake of these additives could increase the likelihood of a diagnosis by nearly half.
The Study's Alarming Findings
Published in the prestigious journal Nature Communications on Wednesday 7 January 2026, the research provides compelling evidence of a public health concern. Scientists meticulously examined data from a vast cohort of French participants, tracking their health outcomes in relation to their diets.
The results were stark. Participants with a high consumption of preservatives were found to be almost 50 per cent more likely to develop type 2 diabetes compared to those with lower intake. This association held true for various types of additives, including both non-antioxidant and antioxidant preservatives, which are commonly listed on ingredient labels by their E-codes.
Understanding the Preservative Problem
The study highlights a critical issue within modern diets, where ultra-processed foods and drinks are prevalent. These products often rely on a cocktail of additives to extend shelf life and enhance appearance. The research indicates that it is not just one type of preservative posing a potential threat, but a range of them found in everyday items.
While the study establishes a strong correlation, the authors and independent experts emphasise that further investigation is required to fully understand the causal mechanisms. However, the strength of the evidence is prompting immediate calls for dietary caution.
Expert Recommendations for Consumers
In light of these findings, health experts are advising the public to reconsider their food choices. The primary recommendation is to favour fresh, whole foods and minimally processed options wherever possible. This approach naturally limits exposure to unnecessary additives and preservatives.
Key advice for shoppers includes:
- Read labels carefully: Be aware of E-numbers and preservative names in ingredient lists.
- Prioritise fresh produce: Build meals around fruits, vegetables, lean meats, and whole grains.
- Cook from scratch: Preparing meals at home gives you full control over what goes into your food.
- Limit ultra-processed items: Reduce consumption of ready meals, packaged snacks, and sugary drinks.
This research adds to a growing body of evidence suggesting that the quality of our diet, beyond just calorie count, plays a fundamental role in long-term metabolic health. Making informed choices about food preservatives could be a simple yet effective step in mitigating the risk of type 2 diabetes.
