Food additives used in thousands of ultra-processed food products have been linked to an increased risk of type 2 diabetes.
A study published in The Lancet looked at the impact of emulsifiers, a group of “E number” additives added to mass-produced items including biscuits, ice cream and processed meat.
Emulsifiers are used in factories to mix together foods that do not combine naturally — such as oil and water — to prolong shelf life and ensure an even texture. They are also used as “thickening agents” in products such as low-fat yoghurt, and to stop ice cream melting.
The study looked at 104,000 French adults, examining their average daily intake of different groups of emulsifiers. They were followed for an average of seven years. During
