Overview
- Three Inserm papers published on May 21, 2026 report that higher consumption of certain food colorants and preservatives is associated with raised risks of chronic disease in the NutriNet‑Santé cohort of more than 100,000 people.
- The studies quantify the associations: the highest consumers of colorants had a 38% higher risk of type 2 diabetes, 14% higher overall cancer risk and up to 32% higher breast cancer risk after menopause, while certain preservatives were linked to a 24% higher risk of hypertension and 16% more cardiovascular disease.
- Authors stress the analyses are observational and do not prove cause and effect, but they used repeated dietary records and long follow‑up to measure additive intake and control for key confounders.
- Researchers and consumer groups are calling for safety re‑evaluation of nonessential additives, stronger front‑of‑pack labeling and limits or bans on specific substances; a French parliamentary proposal would make Nutri‑Score mandatory and tax firms 2% of French revenue if they refuse to display it.
- The findings add to a broad literature connecting ultra‑processed foods to poor health outcomes worldwide and could affect what products are allowed, how foods are labeled, and how much processed items cost for consumers and manufacturers.