Despite the widespread availability of food additives (colorants and preservatives) on the global market, their links to certain chronic diseases had not been clearly established. Up until now, studies lacked precision about individuals’ specific exposure to each substance. Now, three new French studies have just provided the necessary answers.
Links Between Food Additives and Human Health
In a press release published on May 21, 2026, the National Institute of Health and Medical Research (Inserm) stated that among the 3.5 million foods and beverages in the 2024 Open Food Facts World database, approximately 139,000 contain at least one food coloring and more than 700,000 contain at least one preservative. It should be noted that preservatives and colorants are respectively intended to extend shelf life and to add (or restore) color to foods in order to make them more attractive.
In a context of a lack of precision regarding the links between these substances and various chronic diseases, Inserm presented three French studies. These works were conducted in collaboration with various organizations within the Nutritional Epidemiology Research Team (CRESS-Eren).
According to the press release, the researchers examined possible links between food additives and the health of people in the French NutriNet-Santé cohort, i.e., more than 100,000 individuals. These substances are coded at the European level, from E100 to E199 for colorants, from E200 to E299 for preservatives in the strict sense, and from E300 to E399 for antioxidants used as additives.
Cancer, Type 2 Diabetes, Cardiovascular Diseases
Published in the European Journal of Epidemiology on April 9, 2026, the first study for the first time showed associations between the consumption of color additives and cancer risks. The second study, published in Diabetes Care on May 20, 2026, also demonstrated novel associations concerning type 2 diabetes. The third study, also appearing in the European Heart Journal on May 20, 2026, highlights an association between preservative intake and the risks of hypertension and cardiovascular diseases.
“These data carry strategic importance for public health given the widespread but preventable nature of exposure to food additives within the population.”, reads Inserm’s press release.
Towards Changes in European Regulation?
In a context of long-term regular consumption, colorants are linked to an increased risk of developing type 2 diabetes (+38%), breast cancer (+21%), postmenopausal breast cancer (+32%), and overall cancer (+14%). Preservatives raise the risk of developing high blood pressure (+29%) and overall cardiovascular diseases including stroke and heart attack (+16%). Regarding antioxidant preservatives, these are associated with increased risks of high blood pressure (+22%), cardiovascular diseases (+15%), and type 2 diabetes (+40%).
Finally, it should be noted that the presentation of the three studies by Inserm has as its primary objective to alert public health authorities about the need to modify European regulation. This is not merely about informing consumers; it involves assembling scientific evidence to compel the French government to act and, more broadly, the European Union.
