Studies link some food preservatives to higher diabetes and cancer risk
Recent large-scale studies from French researchers confirm associations between higher intake of certain food preservatives and elevated risks of type 2 diabetes and various cancers.
A prospective cohort study in the NutriNet-Santé program analyzed over 100,000 adults and found that higher overall preservative consumption linked to a 47% increased type 2 diabetes incidence. Twelve specific preservatives, including potassium sorbate, sodium nitrite, and citric acid, showed positive associations after adjustments. Non-antioxidant preservatives raised risk by 49%, while antioxidants raised it by 40%.
The same cohort revealed links between preservatives like sorbates, nitrites, and acetates and higher overall, breast, and prostate cancer risks. Antioxidant preservatives such as sodium erythorbate were associated with increased cancer incidence. Sulfites correlated with a 12% higher overall cancer risk.
Both studies used detailed 24-hour dietary records from 2009-2023, tracking health outcomes via questionnaires and records. They involved adults averaging 42 years old, mostly women, with no prior cancer or diabetes. Results align with lab evidence of preservatives’ metabolic and DNA-damaging effects but remain observational, requiring causal confirmation.
Specific Preservatives
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Diabetes-linked: Potassium sorbate, sodium nitrite, acetic/citric/phosphoric acids, sodium acetates, calcium propionate, sodium ascorbate, alpha-tocopherol.
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Cancer-linked: Sorbates, nitrites, acetates, sodium erythorbate, sulfites.
Researchers urge re-evaluating additive safety and favoring fresh, minimally processed foods.
