Study links common food additives to higher risk of early death

What the large-scale study found

The research, published in the journal eClinicalMedicine, involved nearly 187,000 people aged 40 to 75. Participants kept food diaries, while scientists tracked them for 11 years. During this period, more than 10,200 deaths were recorded.

Analysis showed that certain groups of food additives commonly found in UPFs were strongly linked to a higher risk of all-cause mortality. The most dangerous additives identified were:

• Flavor enhancers: glutamate, ribonucleotides

• Sweeteners: acesulfame, saccharin, sucralose

• Sugar varieties: fructose, inverted sugar, lactose, maltodextrin

• Processing aids: anti-caking agents, stabilizers, and thickeners

Not all additives are harmful

Interestingly, one type of additive actually reduced the risk of premature death — gelling agents.

Researchers suggest this may be due to pectin, a beneficial fiber-based gelling agent that supports digestion and helps regulate cholesterol and blood sugar levels.

No link with mortality risk was found for modified oils, protein additives, or fiber.

The authors emphasized that their findings are an early step toward identifying the most harmful ingredients in ultra-processed foods — a focus for future research.

Although the study relied on self-reported data, it serves as an important guide for consumers seeking to make conscious dietary choices.

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