More recent studies have revealed dangerous health effects associated with certain food preservatives. These early findings indicate a link to increased incidences of cancer and type 2 diabetes. The research team modeled dietary and health data available for more than 100,000 participants in the French—NutriNet-Santé—study between 2009 and 2023. Overall, it concluded that although most preservatives were not associated with any increased cancer incidence, more than a few specific synthetic preservatives presented serious concerns.
We were unable to find any association with risk of cancer with 11 out of 17 preservatives analyzed. Her overall findings showed that there was no strong connection between the group of preservatives and cancer. Some preservatives were more notable than others because of the risks connected with their use. The use of potassium sorbate would increase the total cancer risk by 14%. It is linked to a 26% increase in breast cancer risk, a hugely significant finding. In a similar manner, sulfites were linked to overall cancer incidence by a 12% increase.
Other preservatives displayed concerning correlations. Total acetates were shown to significantly increase risk of all-site cancer by 15% and breast cancer at 25%. Even in that worst-case hypothetical, acetic acid would only raise the overall cancer risk by 12%. Sodium nitrite, on the other hand, is the most strongly linked with a prostate cancer risk 32% higher. Potassium nitrate associated with a 13% increase in total cancer risk. It increased breast cancer risk by 22%.
The UCLA study looked at broader impacts beyond just cancer. It further examined the links between food preservatives and the onset of type 2 diabetes. Their resulting analysis showed a deeply troubling trend. The researchers found that the higher someone consumed 12 of the 17 preservatives they studied, the greater their risk of developing type 2 diabetes. Most strikingly, a total higher intake of preservatives was associated with a 47% greater risk of developing type 2 diabetes. Each 1-gram increase in intake of a non-antioxidant preservative increases the risk by 49%. At the same time, eating antioxidant food supplements related to a 40% higher risk.
The results support prior experimental research indicating that some common food preservatives can harm both cells and DNA. As the researchers themselves admitted, strong evidence connecting these additives to type 2 diabetes or cancer is still lacking.
“These higher rates of cancer are modest but are significant when taken at a population-based level in terms of potential impact.” – Prof William Gallagher
Regardless, the implications of this study will hopefully lead public health agencies to reexamine the safety of these largely unregulated food additives. The researchers hope that their findings will trigger a change in the way we think about food preservation. A key thrust of their concerns has been around balancing the benefits against the likely cancer risks.
“This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer,” – researchers
Mathilde Touvier, one of the study’s authors, emphasized the need for further investigation:
“Although the results need to be confirmed, they are consistent with experimental data suggesting the harmful effects of several of these compounds.”