Food Coloring Additives and Incidence of Type 2 Diabetes in the NutriNet-Santé Prospective Cohort
Authors' conclusion
Several positive associations were observed between exposure to natural and synthetic food coloring additives and type 2 diabetes incidence. Further studies are needed to gain insights into underlying mechanisms, and if confirmed, call for reevaluation of food coloring additives to protect consumer health.
Study context
- Population
- Adults of the French NutriNet-Santé cohort (2009–2023); 79.2% female, mean age 42.5 (SD 14.6) years1,131 incident T2D cases
- Participants
- 108,723 adults
- Exposure
- Higher vs non/lower consumers of food coloring additives
- Outcome
- T2D incidence
- Follow-up
- Median 8.05 years
Methodological detailsmultivariable Cox proportional hazards models, cumulative time-dependent exposure, false discovery rate correction
- Multivariable Cox proportional hazards models
- Cumulative time-dependent exposure
- False discovery rate correction
Main finding
As reported in the abstract
T2D incidence by food coloring additive
Higher consumers vs Non/lower consumersHazard ratio (95% CI)P value
Total food coloring additives
1.38(1.17–1.63)
P = 0.0002Total caramel
1.43(1.21–1.67)
P = 0.0002Plain caramel
1.46(1.26–1.70)
P = 0.0002Sulfite ammonia caramel
1.30(1.07–1.59)
P = 0.007Total carotene
1.27(1.08–1.48)
P = 0.007Carotenoids
1.39(1.19–1.62)
P = 0.0002β-carotene
1.44(1.23–1.68)
P = 0.0002Paprika-capsanthin-capsorubin
1.26(1.08–1.46)
P = 0.004Lutein
1.20(1.02–1.40)
P = 0.0002Curcumin
1.49(1.29–1.73)
P = 0.0002Cochineal-carminic acid-carmines
1.27(1.10–1.48)
P = 0.003Anthocyanins
1.40(1.17–1.68)
P = 0.0002Observational data: associations, not effects.
Original publication
Food Coloring Additives and Incidence of Type 2 Diabetes in the NutriNet-Santé Prospective Cohort. Diabetes Care. Published 20 May 2026. doi:10.
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