Common food preservatives may increase the risk of several cancers and type 2 diabetes, according to two new studies from France. The NutriNet-Santé study, which started in 2009, analyzed over 170,000 participants’ dietary habits and medical data. The studies, published in Nature Communications and The BMJ, found that preservatives like sodium nitrite, potassium nitrate, and potassium sorbate are linked to higher risks of cancer and diabetes.
The studies examined 58 preservatives, focusing on 17 consumed by at least 10% of participants. Sodium nitrite, used in processed meats, was associated with a 32% increase in prostate cancer risk. Potassium nitrate showed a 22% higher risk for breast cancer. The diabetes study linked 12 preservatives to a nearly 50% higher risk of developing the disease, with potassium sorbate and sodium nitrite among the culprits.
Mathilde Touvier, the senior author of the studies, emphasized the need for further research to confirm these findings. Despite the potential risks, the preservatives studied are still considered safe by the US Food and Drug Administration (FDA).
The studies also highlighted the importance of considering combined exposures to food additives in safety evaluations. Researchers call for a reassessment of regulations governing food additives to improve consumer protection.
Recent Comments