Doctors told about a direct link between preservatives in sausages and sausages and the risk of developing type 2 diabetes

Type 2 diabetes has been added to the list of side effects associated with some preservatives found in meat, researchers say.

Scientists have long said that some preservatives can be very dangerous for health, influencing the development of cardiovascular diseases and cancer. There is now mounting evidence that nitrites may be linked to the development of type 2 diabetes, although a causal relationship has yet to be proven. associated with the development of type 2 diabetes.

— These results provide new evidence in the context of discussions about the need to reduce the use of nitrite additives in the food industry. Experts around the world are recommending that citizens limit their consumption of foods containing controversial additives, including sodium nitrite, – said lead author of the study, Dr. Bernard Srour from the Sorbonne Paris-Nord University, quoted in PLOS Medicine.

Chemicals are known to increase the shelf life of products in the first place. They are often used in various types of processed meats such as bacon, salami, sausages and ham.

The latest results come from a large, long-term study of more than 1,000,000 people. It turned out that people with a standard intake of nitrites, especially from dietary supplements, had a greater risk of developing type 2 diabetes.

“This is the first large-scale study that suggests a direct link between nitrites obtained from supplements and the risk of developing type 2 diabetes,” the study says.