US EditionCommon food preservatives linked to cancer and type 2 diabetes
Higher intake of certain preservatives was linked to a 47% increased risk of type 2 diabetes and several cancers in over 100,000 French adults, researchers found.
- On Wednesday, two French studies published found higher preservative intake linked to increased risk of type 2 diabetes and cancers, analyzing nearly 109,000 and 105,000 NutriNet‑Santé cohort participants.
- Researchers matched repeated brand-specific 24-hour dietary records to Open Food Facts, Oqali and EFSA databases and used laboratory evidence of preservative harm for NutriNet‑Santé cohort analyses.
- Detailed analysis found that 12 of 17 specific preservatives, including potassium sorbate and alpha-tocopherol, were linked to nearly a 50% higher risk of type 2 diabetes, while overall preservative consumption raised risk by 47%, non-antioxidant preservatives by 49%, and antioxidant additives by 40%.
- The studies' authors cautioned the results need confirmation and further research, and Anaïs Hasenböhler urged reassessing food additive regulations to favour fresh, minimally processed foods.
- Across product databases, the Open Food Facts World database in 2024 lists more than 700,000 products containing preservatives, while five overlapping preservatives linked to both cancer and diabetes challenge the US Food and Drug Administration GRAS designation.
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57 Articles
French studies link common food preservatives with higher cancer, diabetes risk
Common food preservatives such as nitrites and sorbates may be linked to a slightly higher risk of certain cancers or type 2 diabetes, according to two new studies coming out of an ongoing large-scale research project on the French diet.
The processed foods, seemingly harmless, hide substances that can seriously affect health. Recent research shows that all food conservation uses to prolong the duration of validity, can significantly increase the risk of type 2 diabetes, published in Nature Communications, analyzes data from over 100,000 adults in France and identifies clear links between the consumption of additives and disease, writes click.ro.What researchers say is that anal…
Science Alert
Major Studies Link Food Preservatives to Higher Risk of Cancer And Diabetes
Eating some common food preservatives is linked to a slightly higher risk of eventually developing cancer and diabetes, according to two large French studies published Thursday.
French studies show that preservatives in food significantly increase the risk of cancer and diabetes. The focus is particularly on meat products and sauces. Experts advise on less processed products.
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