Popular Food Preservatives Linked To Higher Cancer And Type 2 Diabetes Risk

Emerging scientific evidence is raising fresh concerns about the safety of common food preservatives widely used in processed foods. Two large-scale studies conducted by French health researchers suggest that frequent consumption of certain preservatives may increase the risk of developing cancer and type 2 diabetes.

The findings are based on data from a long-running national nutrition study that tracked the diets and health outcomes of over 170,000 adults for more than a decade. Researchers compared detailed food intake records with medical data, focusing on preservatives commonly found in processed meats, baked goods, sauces, soft drinks and alcoholic beverages.

According to health experts involved in the research, six preservatives were consistently associated with higher cancer risk. These include sodium nitrite and potassium nitrate, commonly used in processed meats; sorbates, often added to cheeses and baked goods; potassium metabisulfite, used in wine and beer; and acetates and acetic acid, found in sauces, bread and preserved foods.

One study observed that high intake of sodium nitrite was linked to an increased risk of prostate cancer, while potassium nitrate and sorbates were associated with higher rates of breast and overall cancers.

A separate analysis examined links to type 2 diabetes, following nearly 109,000 participants who were diabetes-free at the start. Researchers found that people with the highest exposure to certain preservatives had up to a 50 per cent higher risk of developing the disease. Several of the preservatives linked to cancer also showed strong associations with diabetes.

Health experts stress that these studies do not prove direct causation but describe the findings as significant enough to warrant caution. They note that preservatives may behave differently when isolated and added to foods, potentially affecting gut health, inflammation and metabolic processes.

Experts recommend prioritising fresh, minimally processed foods, particularly plant-based options, while calling for further research and a possible review of food additive regulations to better protect public health.