法语研究将常见食品防腐剂与高49%的2型糖尿病风险联系起来。 French study links common food preservatives to up to 49% higher type 2 diabetes risk.

法国对100 000多名成人进行了一项大型研究,将较高的食品防腐剂摄入量——特别是非抗氧化剂类型,如酸钾、亚硝酸钠和柠檬酸——与明显增加的2型糖尿病风险相联系,一些添加剂将风险提高到49%。 A large French study of over 100,000 adults links higher intake of food preservatives—especially non-antioxidant types like potassium sorbate, sodium nitrite, and citric acid—to a significantly increased risk of type 2 diabetes, with some additives raising risk by up to 49%. 该研究以2009年至2023年的饮食记录为基础,发现1 131例新糖尿病病例,并显示防腐剂可以调解超处理食品与糖尿病之间的联系。 The research, based on dietary records from 2009 to 2023, found 1,131 new diabetes cases and showed preservatives may mediate the link between ultra-processed foods and diabetes. 调查结果虽然没有证明因果关系,但与表明新陈代谢损害的实验证据相吻合。 While not proving causation, findings align with experimental evidence suggesting metabolic harm. 研究人员呼吁进一步研究和可能重新评价添加剂安全标准。 Researchers call for further study and potential reevaluation of additive safety standards.