Additive Nitrites in Processed Meat Linked to Type 2 Diabetes

Confirming claims of multiple other studies, researchers in PLOS Medicine conducted a population-based cohort study that determined nitrites in processed meats may be linked to type 2 diabetes (T2D). According to the researchers, previous experimental studies analyzed the benefits and drawbacks of these compounds commonly found in water, soil, and food additives.

The researchers collected data from over 100,000 adults who completed the French NutriNet-Santé cohort study, which was conducted from 2009 to 2021. The data examined included self-reported exposure to nitrates and nitrites based on dietary records and answers to other questions.

Researchers noted that the incidence of T2D was 969 individuals. Additionally, dietary exposure to nitrites increased the risk of T2D. According to the publication, those in the highest third of total nitrite exposure were 27% more likely to have T2D than those in the lowest third. Furthermore, those in the highest third of food- and water-originated nitrites were 26% more likely to have T2D.

Those who consumed high levels of additive nitrites, such as those in processed meats, were significantly more likely to develop T2D than non-consumers, at 53%. Furthermore, exposure to sodium nitrite was slightly riskier as patients with high exposure were 54% more likely to develop T2D than those without exposure. Despite the risks surrounding nitrites, the researchers concluded that nitrates had no significant impact on T2D risk regardless of exposure route.

Although this study produced some critical conclusions, the researchers did note some limitations. The first of these limitations is the patient population, as nearly 80% of patients included in this study were female. Additional restrictions mentioned by the researchers included a potential selection bias.

Overall, the authors concluded, “Although they need confirmation by other prospective studies and experimental research, these results provide a new piece of evidence in the context of current discussions regarding the reduction of additives-originated nitrites in the food industry and could support the need for better regulation of soil contamination.”