Common food preservatives linked to higher cancer risk in large study

A prospective cohort study published in BMJ followed over 105,000 adults in France for an average of 7.5 years and found multiple associations between widely used food preservatives and higher cancer incidence.

The study tracked detailed dietary intake through repeated 24-hour food records and used brand-specific data to quantify preservative exposure. Researchers found positive associations between several common preservatives (potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, acetic acid, and sodium erythorbate) and increased risk of overall cancer, breast cancer, and prostate cancer. For example, higher sodium nitrite intake was associated with a 32% increased risk of prostate cancer. While these findings show correlation rather than causation, and the effect sizes are relatively modest, the precautionary principle applies here.

These additives are ubiquitous in processed foods, appearing in everything from processed meats and packaged snacks to alcoholic beverages and refined grain products. This is another reminder that limiting ultra-processed foods isn't just about avoiding empty calories or blood sugar spikes. It's about reducing your exposure to a wide array of potentially harmful compounds that simply aren't present in fresh, whole foods prepared at home.

2 comments