Sanam Shah, Anaïs Hasenböhler, Guillaume Javaux, Marie Payen de la Garanderie, Fabien Szabo de Edelenyi, Paola Yvroud, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Marc Audebert, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Valérie Deschamps, Serge Hercberg, Benoit Chassaing, Emmanuel Cosson, Sopio Tatulashvili, Mélanie Deschasaux-Tanguy, Bernard Srour, Mathilde Touvier
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引用次数: 0
Abstract
Objective: To investigate potential association between exposure to food coloring additives and type 2 diabetes incidence.
Research design and methods: The study followed 108,723 participants (79.2% female, mean age 42.5 [SD 14.6] years) from the French NutriNet-Santé cohort (2009-2023). Dietary data were assessed using repeated 24-h dietary records, including industrial food brands. Cumulative time-dependent exposure to food additives was evaluated through multiple composition databases and ad hoc laboratory assays in food matrices. Associations between exposures to food coloring additives (sex-specific tertiles if proportion of exposed participants was more than two-thirds, or nonexposed/lower/higher exposed based on sex-specific median otherwise) and type 2 diabetes incidence were assessed using multivariable Cox proportional hazards models.
Results: There were 1,131 incident type 2 diabetes cases diagnosed (median follow-up, 8.05 years). After false discovery rate correction, intakes of the following colors were associated with higher type 2 diabetes incidence: total food coloring additives (hazard ratio [HR]higher vs. non/lower consumers 1.38 [95% CI 1.17-1.63], P = 0.0002), total caramel (1.43 [1.21-1.67], P = 0.0002), plain caramel (1.46 [1.26-1.70], P = 0.0002), sulfite ammonia caramel (1.30 [1.07-1.59], P = 0.007), total carotene (1.27 [1.08-1.48], P = 0.007), carotenoids (1.39 [1.19-1.62], P = 0.0002), β-carotene (1.44 [1.23-1.68], P = 0.0002), paprika-capsanthin-capsorubin (1.26 [1.08-1.46], P = 0.004), lutein (1.20 [1.02-1.40], P = 0.0002), curcumin (1.49 [1.29-1.73], P = 0.0002), cochineal-carminic acid-carmines (1.27 [1.10-1.48], P = 0.003), and anthocyanins (1.40 [1.17-1.68], P = 0.0002).
Conclusions: Several positive associations were observed between exposure to natural and synthetic food coloring additives and type 2 diabetes incidence. Further studies are needed to gain insights into underlying mechanisms, and if confirmed, call for reevaluation of food coloring additives to protect consumer health.
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