New Studies Link Common Food Additives to Cancer, Diabetes and Heart Disease Risk
20 Articles
20 Articles
New studies link common food additives to cancer, diabetes and heart disease risk
Three new large-scale epidemiological studies have found associations between the intake of specific food additives and an increased risk of type 2 diabetes, cancer, cardiovascular disease and hypertension. The findings are based on data from the NutriNet-Santé cohort, a French population study following more than 100,000 adults who regularly report detailed dietary intake using repeated web… Source
Studies have shown that eating foods containing certain dyes and preservatives carries an increased risk of cancer, diabetes, hypertension and cardiovascular disease.
Three new studies carried out by French researchers warn of a possible relationship between the consumption of food dyes and preservatives and an increased risk of cancer, type 2 diabetes, hypertension and cardiovascular diseases, reported on Thursday by the National Institute of Health and Medical Research (Inserm) in France.The research was developed by teams of Inserm, the National Research Institute for Agriculture, Food and the Environment …
The effects of ultra-transformed diet are once again pinned by research by Inserm. "It is necessary to act in terms of public health," says the scientist who supervised them.
ledauphine.com
In three new studies published this Thursday, Inserm points to an increased risk of type 2 diabetes and cancer related to dyes and preservatives used in food. Scientists call on health authorities to reassess these additives, and invite the French to avoid ultra-transformed products and to favour home-made products.
New studies, published this Monday, establish links between dyes and cancer but also type 2 diabetes. Their coordinator, Mathilde Touvier, tells us what lessons can be learned.
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