Sugars spring to mind.
Two mixtures associated with a higher incidence of type 2 diabetes,
regardless of dietary nutrition, and sociodemographic and lifestyle factors:
The first mixture was composed of several emulsifiers (modified starches, pectin, guar gum, carrageenans, polyphosphates, xanthan gum), a preservative (potassium sorbate) and a coloring agent (curcumin)........typically found in a variety of ultra-processed foods, such as stocks, milky desserts, fats and sauces.
The other was composed of additives found in artificially-sweetened drinks and sodas........acidifiers and acidity regulators (citric acid, sodium citrates, phosphoric acid, malic acid), coloring agents (sulfite ammonia caramel, anthocyanins, paprika extract), sweeteners (acesulfame-K, aspartame, sucralose), emulsifiers (gum arabic, pectin, guar gum) and a coating agent (carnauba wax).