India, May 23 -- A major new series of studies has raised concerns over the health risks posed by widely used food additives, linking common food colouring agents and preservatives to increased risks of cancer, type 2 diabetes, cardiovascular disease and hypertension.

The research was conducted by scientists from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cite University and CNAM within the Nutritional Epidemiology Research Team (CRESS-EREN). Their findings were published in the journals Diabetes Care, European Journal of Epidemiology and European Heart Journal.

The studies analysed data from the French NutriNet-Sante cohort, involving more than 100,000 participants, and provide some of the first large-scale epidemiological ev...