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2. Dangerous ultra-processed foods are linked to more than 30 ...

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   Ultra-processed foods, which are commonly defined under a classification known as NOVA, contain additives and undergo significant alterations from their natural state. They tend to be energy-dense ...

3. Food additives in cakes, biscuits may increase type 2 ...

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   A new study has identified 7 food additive emulsifiers found in common, mass-produced foods that are linked to an increased risk of type 2 diabetes. Food additives in cakes, biscuits may increase ...

4. Health effects of ultra-processed foods - Wikipedia

   en.wikipedia.org/wiki/Health_effects_of_ultra...

   A 2023 meta-analysis of 415,554 participants found that each 10% increase in ultra-processed food consumption led to a 12% higher risk for type 2 diabetes. [14] [15] These foods often have a high glycemic index, leading to rapid spikes in blood sugar, a leading contributor to developing type 2 diabetes.

5. 9 Healthiest Whole Wheat Breads on Grocery Shelves—and 2 to Avoid

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   A 2021 study found that adding more of this food helped people with type 2 diabetes reduce body weight, blood sugar, triglycerides, and more. ... without artificial additives or preservatives ...

6. List of food additives - Wikipedia

   en.wikipedia.org/wiki/List_of_food_additives

   Antifoaming agents reduce or prevent foaming in foods. Antioxidants Antioxidants such as vitamin C act as preservatives by inhibiting the effects of oxygen on food, and can be beneficial to health. Bulking agents Bulking agents such as starch are additives that increase the bulk of a food without affecting its nutritional value. Food coloring

7. Food additive - Wikipedia

   en.wikipedia.org/wiki/Food_additive

   To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives.This numbering scheme has now been adopted and extended by the Codex Alimentarius Commission as the International Numbering System for Food Additives (INS) to internationally identify all additives (INS number), [3] regardless of ...