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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44 Articles
Two new French studies suggest an association between high consumption of preservatives and an increased risk of cancer and type 2 diabetes. ...
The consumption of certain food preservatives can promote the formation of type 2 diabetes and cancer in consumers. To reveal it are two studies published in the medical journals Nature...
Two large epidemiological studies published on Thursday 8 January suggest a link between the high consumption of certain additives among the 17 studied and the occurrence of certain pathologies. The strongest association concerns sodium nitrite and prostate cancer.
Nitrites, sulphites, sorbates... Two French studies point to a link between certain food preservatives and an increased risk of cancer and diabetes.
For the first time, several preservatives have been associated with an increased risk of cancer and type 2 diabetes in humans. Researchers are calling for a re-evaluation of these chemicals, which are widely used by the agri-food industry.
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