Health and Me

Itisha Arya

Could Food Preservatives Be Fueling Cancer and Type 2 Diabetes? What Studies Suggest

food preservatives cancer dementia

Common preservatives added to foods to prevent spoilage and increase shelf life may be linked to a higher risk of several cancers and <span>Type 2 diabetes</span>, according to two new studies from France.

“These are very important findings for preservatives that are not only widely used in the French and European markets, but also in the United States,” said senior author Mathilde Touvier, principal investigator of the NutriNet-Santé study used for the research, as per CTV News. The NutriNet-Santé study, launched in 2009, tracks more than 170,000 participants by comparing their web-based diet and lifestyle reports with medical data recorded in France’s national health-care system.

“These are the first two studies in the world to investigate the link between exposure to these <span>food additives</span> and cancer and Type 2 diabetes,” said Touvier, who is also director of research at France’s National Institute of Health and Medical Research in Paris. “That means we must be cautious in interpreting the findings. The results clearly need confirmation.”

Katz, who was not involved in the research, is a preventive and lifestyle medicine specialist and founder of the non-profit True Health Initiative, a global group focused on evidence-based lifestyle medicine.

<h2>Cancer And Preservatives: Is There A Link?</h2>

The cancer-focused study, published in The BMJ, examined the effects of 58 preservatives among nearly 105,000 people who were cancer-free in 2009 and followed for up to 14 years. Only participants who regularly completed detailed 24-hour, brand-specific food questionnaires were included. Those consuming the highest levels of preservatives were compared with those consuming the least.

Researchers closely analysed 17 preservatives eaten by at least 10 percent of participants. Eleven showed no link to cancer. However, six preservatives that were associated with cancer are classified as GRAS, or “generally recognized as safe,” by the US Food and Drug Administration. These include <span>sodium nitrite</span>, <span>potassium nitrate</span>, <span>sorbates</span>, potassium metabisulfite, acetates, and acetic acid.

Sodium nitrite, commonly used in processed meats such as bacon, ham, and deli meats, was linked to a 32 percent higher risk of prostate cancer. Potassium nitrate was associated with a 22 percent increased risk of breast cancer and a 13 percent rise in overall <span>cancer risk</span>. The World Health Organization has long classified processed meat as carcinogenic, with a well-established link to colon cancer.

Sorbates, particularly potassium sorbate, were associated with a 26 percent higher risk of breast cancer and a 14 percent increase in overall cancer risk. These preservatives are commonly used in wine, baked goods, cheese, and sauces to prevent the growth of mold and yeast.

Potassium metabisulfite, widely used in winemaking and brewing, was linked to a 20 percent increase in breast cancer risk and an 11 percent rise in overall cancer risk.

Acetates, which are derived from natural fermentation and added to foods such as meat, sauces, breads, and cheese, were associated with a 25 percent higher risk of breast cancer and a 15 percent increase in cancer overall. Acetic acid, the main component of vinegar, was linked to a 12 percent increase in overall cancer risk.

Other preservatives were also examined, including antioxidants like vitamin C and vitamin E, plant-based extracts such as rosemary, and synthetic additives like butylated hydroxyanisole. While these substances are often linked to lower cancer risk when consumed as part of whole foods, their effects may differ when added as isolated compounds, Touvier explained.

Only two antioxidant preservatives were linked to cancer. Sodium erythorbate and related erythorbates, derived from fermented sugars, were associated with a 21 percent higher risk of breast cancer and a 12 percent increase in overall cancer risk.

Erythorbates are commonly used to prevent discoloration and spoilage in poultry, soft drinks, and baked goods. Sodium erythorbate is also frequently added to processed meats to speed up curing. While observational studies can be affected by uncontrolled variables, an editorial published alongside the research noted its strengths, including detailed dietary assessments and adjustments for preservatives from natural sources and other food additives.

Both studies adjusted for factors such as physical activity, smoking, alcohol intake, medication use, and lifestyle habits. “The finding that specific classes of preservatives are associated with increased risk of certain cancers remained consistent even after these adjustments, showing the issue deserves serious attention and further study,” Katz added.

<h2>Type 2 Diabetes And Preservatives</h2>

The second study, published Wednesday in Nature Communications, explored the association between preservative intake and the risk of Type 2 diabetes in nearly 109,000 NutriNet-Santé participants who did not have diabetes at the beginning of the study.

Of the 17 preservatives analysed, 12 were linked to nearly a 50 percent higher risk of developing Type 2 diabetes among those with the highest consumption.

Five preservatives already linked to cancer, potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate, were also associated with an increased risk of Type 2 diabetes, with risk rising by 49 percent.

A sixth preservative, calcium propionate, a white powder used to prevent mold and bacterial growth, was also linked to a higher diabetes risk.

The study also found that several antioxidant additives were associated with increased diabetes risk. Additives linked to a 42 percent increase included alpha-tocopherol, the most readily absorbed form of vitamin E; sodium ascorbate, a buffered form of vitamin C; rosemary extracts; sodium erythorbate; phosphoric acid, commonly found in sodas, processed meats, and cheese; and citric acid, a preservative and flavour enhancer with little nutritional value.

Because these are the first studies to examine the role of preservatives in the development of cancer and Type 2 diabetes, further research is needed to confirm and expand on the findings, said Anaïs Hasenböhler, the lead author of both studies and a doctoral researcher at Université Sorbonne Paris Nord.

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Food Preservatives diabetes

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Common preservatives added to foods to prevent spoilage and increase shelf life may be linked to a higher risk of several cancers and Type 2 diabetes, according to two new studies from France.“These are very important findings for preservatives that are not only widely used in the French and European markets, but also in the United States,” said senior author Mathilde Touvier, principal investigator of the NutriNet-Santé study used for the research, as per CTV News. The NutriNet-Santé study, launched in 2009, tracks more than 170,000 participants by comparing their web-based diet and lifestyle reports with medical data recorded in France’s national health-care system.“These are the first two studies in the world to investigate the link between exposure to these food additives and cancer and Type 2 diabetes,” said Touvier, who is also director of research at France’s National Institute of Health and Medical Research in Paris. “That means we must be cautious in interpreting the findings. The results clearly need confirmation.”Katz, who was not involved in the research, is a preventive and lifestyle medicine specialist and founder of the non-profit True Health Initiative, a global group focused on evidence-based lifestyle medicine.Cancer And Preservatives: Is There A Link?The cancer-focused study, published in The BMJ, examined the effects of 58 preservatives among nearly 105,000 people who were cancer-free in 2009 and followed for up to 14 years. Only participants who regularly completed detailed 24-hour, brand-specific food questionnaires were included. Those consuming the highest levels of preservatives were compared with those consuming the least.Researchers closely analysed 17 preservatives eaten by at least 10 percent of participants. Eleven showed no link to cancer. However, six preservatives that were associated with cancer are classified as GRAS, or “generally recognized as safe,” by the US Food and Drug Administration. These include sodium nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid.Sodium Nitrite Linked To CancerSodium nitrite, commonly used in processed meats such as bacon, ham, and deli meats, was linked to a 32 percent higher risk of prostate cancer. Potassium nitrate was associated with a 22 percent increased risk of breast cancer and a 13 percent rise in overall cancer risk. The World Health Organization has long classified processed meat as carcinogenic, with a well-established link to colon cancer.Sorbates, particularly potassium sorbate, were associated with a 26 percent higher risk of breast cancer and a 14 percent increase in overall cancer risk. These preservatives are commonly used in wine, baked goods, cheese, and sauces to prevent the growth of mold and yeast.Potassium metabisulfite, widely used in winemaking and brewing, was linked to a 20 percent increase in breast cancer risk and an 11 percent rise in overall cancer risk.Acetates, which are derived from natural fermentation and added to foods such as meat, sauces, breads, and cheese, were associated with a 25 percent higher risk of breast cancer and a 15 percent increase in cancer overall. Acetic acid, the main component of vinegar, was linked to a 12 percent increase in overall cancer risk.Other preservatives were also examined, including antioxidants like vitamin C and vitamin E, plant-based extracts such as rosemary, and synthetic additives like butylated hydroxyanisole. While these substances are often linked to lower cancer risk when consumed as part of whole foods, their effects may differ when added as isolated compounds, Touvier explained.Only two antioxidant preservatives were linked to cancer. Sodium erythorbate and related erythorbates, derived from fermented sugars, were associated with a 21 percent higher risk of breast cancer and a 12 percent increase in overall cancer risk.Erythorbates are commonly used to prevent discoloration and spoilage in poultry, soft drinks, and baked goods. Sodium erythorbate is also frequently added to processed meats to speed up curing. While observational studies can be affected by uncontrolled variables, an editorial published alongside the research noted its strengths, including detailed dietary assessments and adjustments for preservatives from natural sources and other food additives.Both studies adjusted for factors such as physical activity, smoking, alcohol intake, medication use, and lifestyle habits. “The finding that specific classes of preservatives are associated with increased risk of certain cancers remained consistent even after these adjustments, showing the issue deserves serious attention and further study,” Katz added.Type 2 Diabetes And PreservativesThe second study, published Wednesday in Nature Communications, explored the association between preservative intake and the risk of Type 2 diabetes in nearly 109,000 NutriNet-Santé participants who did not have diabetes at the beginning of the study.Of the 17 preservatives analysed, 12 were linked to nearly a 50 percent higher risk of developing Type 2 diabetes among those with the highest consumption.Five preservatives already linked to cancer, potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate, were also associated with an increased risk of Type 2 diabetes, with risk rising by 49 percent.A sixth preservative, calcium propionate, a white powder used to prevent mold and bacterial growth, was also linked to a higher diabetes risk.The study also found that several antioxidant additives were associated with increased diabetes risk. Additives linked to a 42 percent increase included alpha-tocopherol, the most readily absorbed form of vitamin E; sodium ascorbate, a buffered form of vitamin C; rosemary extracts; sodium erythorbate; phosphoric acid, commonly found in sodas, processed meats, and cheese; and citric acid, a preservative and flavour enhancer with little nutritional value.Because these are the first studies to examine the role of preservatives in the development of cancer and Type 2 diabetes, further research is needed to confirm and expand on the findings, said Anaïs Hasenböhler, the lead author of both studies and a doctoral researcher at Université Sorbonne Paris Nord.