Study Flags Possible Cancer Link To Preservatives In Highly Processed Foods

A large observational study published in The BMJ shows that higher intake of industrially processed foods and beverages containing preservatives may increase the risk of cancer.

Researchers analysed dietary and health data from 105,260 participants aged 15 years and above, all of whom were cancer-free at the start of the study.

During the follow-up period, researchers diagnosed 4,226 individuals with cancer, including breast, prostate, colorectal and other cancer types.

The study assessed the effects of 17 commonly used food preservatives that manufacturers add to processed products to extend shelf life and prevent spoilage.

The results showed that people with higher intakes of several non-antioxidant preservatives faced a greater risk of developing cancer than non-consumers or those with lower consumption.

Specifically, total sorbates—especially potassium sorbate- increased overall cancer risk by 14 per cent and breast cancer risk by 26 per cent. Total sulfites raised the overall cancer risk by 12 per cent.

The analysis also revealed that sodium nitrite increased prostate cancer risk by 32 per cent, while potassium nitrate raised overall cancer risk by 13 per cent and breast cancer risk by 22 per cent.

Antioxidant Preservatives Were Also Examined

Among antioxidant preservatives, only erythorbates, particularly sodium erythorbate, showed a significant association with increased cancer incidence. Other commonly used antioxidants did not display a clear link in this analysis.

The research team from Université Paris Cité, France, said the findings offer new evidence that could inform future reassessments of food additive safety by regulatory agencies.

They noted that while the evidence around preservatives continues to evolve, existing public health advice already encourages people to reduce their intake of processed meats and alcohol, providing practical steps individuals can take to lower cancer risk.

Although the study does not establish a direct cause-and-effect relationship, the researchers suggested that some preservatives may influence immune and inflammatory pathways, potentially contributing to cancer development.

They emphasised the need for further long-term studies to clarify these mechanisms and better understand the balance between the benefits of food preservation and potential health risks.

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