A study published in The BMJ suggests that consuming industrially processed foods and beverages containing preservatives may elevate the risk of cancer. The research found that higher intake of certain preservatives, such as potassium sorbate, sodium nitrite, and acetic acid, was associated with a higher likelihood of developing various types of cancer. For instance, potassium sorbate was linked to a 14% higher risk of overall cancer and a 26% increased risk of breast cancer.
Sodium nitrite was connected to a 32% higher risk of prostate cancer, while potassium nitrate was associated with a 13% increased risk of overall cancer and a 22% higher risk of breast cancer. Additionally, total acetates were linked to a 15% increased risk of overall cancer and a 25% higher risk of breast cancer. The study also highlighted that certain antioxidant preservatives, like sodium erythorbate, were found to be correlated with a higher incidence of cancer.
The research team from the Université Paris Cité, France, emphasized the need for health agencies to re-evaluate the safety of these food additives in light of the study’s findings. They suggested that public health guidance should focus on reducing processed meat and alcohol consumption, given the evolving evidence on the potential carcinogenic effects of preservatives. While further research is necessary to fully comprehend these risks, the study indicated that some preservatives could impact immune and inflammatory pathways, potentially contributing to cancer development.
The study, which involved 105,260 participants free of cancer, analyzed 17 individual preservatives. During the follow-up period, 4,226 participants were diagnosed with cancer, including breast, prostate, colorectal, and other types of cancers.
