If you’ve ever skimmed the ingredient list of your favorite snacks or drinks, you’ve probably stumbled across a string of unfamiliar words — potassium polyphosphate, acesulfame-K, sulphite ammonia caramel, and more — that offer little insight into what you’re actually eating.These food additives are used by manufacturers to boost flavor, texture, appearance, and shelf life. While many are naturally derived and individually tested for safety, recent research suggests that mixing multiple additives — as often happens in the preparation of processed foods — could lead to health risks that aren’t visible when looking at each ingredient by itself.A new study led by scientists from institutions such as Sorbonne Paris Nord University and Paris Cité University set out to investigate just that: how mixtures of food additives commonly found in everyday products may contribute to type 2糖尿病是一种与西方饮食相关的不断增长的代谢性疾病。为什么食物添加剂会引起美国的危险，近60％的每日饮食摄入量来自超严重的食物。这些食物越来越多地与负面的健康结果有关，尤其是2型糖尿病的代谢疾病。要揭示使这种加工食品如此有害的原因，研究人员将注意力转向了添加剂，添加到长期成分清单中。肠道菌群中的代谢障碍，炎症和干扰。这些“鸡尾酒效应”在单物质安全测试中很容易被忽视。使用人类细胞模型，法国研究人员表明，与单独的物质相比，食物添加剂的混合物可以以意想不到的和更毒性的方式行事。但是，为了将这些发现转化为实际的饮食建议，涉及真正人的研究是需要的