A large body of evidence links harmful health effects to ultratransformed foods, with researchers calling for public health action and possible reevaluation or restrictions of certain additives, especially colorants.

Experts urge re-evaluating additive safety and potentially banning the most controversial colorants or reducing approved doses, particularly those added for mere attractiveness.

While the studies show associations rather than definitive causation, they reinforce concerns that ultra-processed foods are unhealthy and justify tightening additive safety and possible bans or dose reductions.

A major French study within the NutriNet-Santé cohort followed over 112,000 participants and linked eight preservatives to higher blood pressure over ten years.

Policy relevance is underscored as Nutri-Score labeling becomes a focal point for helping consumers choose healthier options, with proposals to make it mandatory in France.

A French law proposal would mandate Nutri-Score labeling on products and channel a 2% sales tax from non-compliant companies to the national health system; Nutri-Score grades range from A to E.

Activist groups and experts, including Foodwatch, press for urgent regulatory action on ultratransformed foods and clearer labeling, pointing to Nutri-Score as a tool for healthier choices.

Researchers tracked participants’ intake by brand for three-day periods every six months, using ingredient databases and health records to assess exposure and outcomes.

The research is led by groups including CRESS-EREN, with affiliations to Inserm, Inrae, and Université Sorbonne‑Paris Nord.

The full article originates from Le Monde and is subscriber-only content.

European regulations are stricter than U.S. rules, yet findings suggest even European-approved additives, including natural substances, require closer scrutiny.

Antioxidants used as preservatives may differ in health effects from naturally occurring antioxidants in fruits and vegetables, highlighting a distinction between natural substances and their preservative contexts.