The use of nitrites as preservatives in food significantly increases the risk of type 2 diabetes, according to a study by scientists at Sorbonne University. Nitrites and nitrates are naturally occurring salts found in water and soil, but the food industry uses them as chemical compounds to increase the shelf life of their products. While some health authorities have suggested limiting the amount of nitrites and nitrates in food, no regulations have been put in place. The study analyzed health data from 104,168 participants in the NutriNet-Santé cohort study and found that those who reported a higher intake of nitrites, particularly from food additives, had a greater risk of developing type 2 diabetes. There was no apparent link between nitrate intake and the risk of type 2 diabetes.
The study provides new evidence for the ongoing discussions about the need to reduce the use of nitrite additives in processed meat products by the food industry and could support the demand for better regulation of soil contamination by fertilizers. While several health authorities worldwide already recommend limiting the consumption of foods with controversial additives, including sodium nitrite, further research is needed to confirm the results of this study. The data were self-reported by the participants, and the scientists could not confirm specific exposure to nitrites and nitrates using biomarkers due to biological difficulties. Additionally, the demographic data and behaviors of the cohort may not be representative of the entire population, and residual confounding factors due to the observational design of the study may have influenced the results.
In conclusion, the study highlights the potential risks associated with the use of nitrites as preservatives in food and the need for further research and regulation in this area. It also emphasizes the importance of a healthy and balanced diet, with limited consumption of processed foods and additives.
