Food Preservatives Increase Cancer and Diabetes Risk

Food preservatives increase cancer and diabetes risk, according to new research that explains the rapid rise of these diseases worldwide. French studies reveal that commonly used food preservatives may raise the risk of several cancers and type 2 diabetes.

Researchers in France found that chemicals added to foods to extend shelf life can harm long-term health. These preservatives appear in many processed and packaged foods consumed daily.

National Institute of Health and Medical Research

The research came from the National Institute of Health and Medical Research. Scientists started the study in 2009. They compared diet and lifestyle data of more than 170,000 people with their medical records.

The findings came from two separate studies released independently.

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One study appeared in the BMJ journal. It followed 105,000 people for 14 years. All participants were cancer-free at the start of the research.

Scientists compared people who ate foods high in preservatives with those who consumed fewer preservatives. They examined the health effects of 58 different preservatives.

The study found no cancer link with 17 preservatives. However, six preservatives showed a clear connection with cancer, despite being considered safe.

These included sodium nitrate, potassium nitrate, sorbates, and potassium metabisulfite.

Sodium nitrate, commonly used in processed meats, increased bladder cancer risk by up to 32 percent. Potassium nitrate raised breast cancer risk by 22 percent and overall cancer risk by 11 percent.

Sorbates increased breast cancer risk by 26 percent and overall cancer risk by 14 percent. Manufacturers often use this preservative in cheese, bakery items, and fermented foods.

Second Research: Nature Communications

The second study appeared in Nature Communications. It analyzed data from 109,000 people. None of the participants had diabetes at the start.

Researchers reviewed the effects of 17 preservatives on type 2 diabetes. Results showed that 12 of these preservatives increased diabetes risk by nearly 50 percent.

Five of these preservatives also increased cancer risk. These included sodium nitrate, sorbate, and potassium metabisulfite.

Experts said these are the first major studies to directly link preservatives with cancer and type 2 diabetes. They stressed that further confirmation is still needed.

However, researchers warned that preservatives can damage human health. They advised people to prefer fresh, whole, and minimally processed foods.

Food preservatives increase cancer and diabetes risk, and experts urge caution in daily food choices.