New research from France has raised significant health concerns by linking several common food preservatives to an increased risk of developing cancer. The large-scale study suggests that regular consumption of items containing certain additives, found in products from cured meats to toothpaste, could elevate the likelihood of cancers including breast, prostate, and colorectal.
Key Findings from a Decade-Long Investigation
Scientists analysed detailed dietary records from over 100,000 French adults, with an average age of 42 and nearly 80% being women. The team tracked participants' intake of 17 different preservatives over 7.5 years, using 24-hour food diaries. They then cross-referenced this data with health questionnaires and official medical records from 2009 to the end of 2023 to monitor cancer diagnoses.
By the follow-up period, 4,000 participants had been diagnosed with cancer. The research, published in The BMJ, found no overall link between total preservative intake and cancer incidence, and 11 individual additives showed no association. However, the results were alarming for several specific compounds.
Preservatives with Notable Risk Increases
The analysis identified a group of preservatives, mostly non-antioxidants used to prevent microbial growth, that were associated with higher cancer rates. Those with higher intakes faced greater risks compared to non-consumers or low consumers.
Potassium sorbate, commonly found in dried meats, baked goods, cheeses, and pickles, was linked to a 14% higher overall cancer risk and a 26% increased risk of breast cancer.
Sodium nitrite, a staple in processed meats, was associated with a striking 32% increased risk of prostate cancer.
Meanwhile, potassium nitrate was tied to a 13% higher overall cancer risk and a 22% raised chance of breast cancer. Total sulphites, present in soft drinks and jams, correlated with a 12% increased overall cancer risk.
Among antioxidant preservatives, only total erythorbates and sodium erythorbate were linked to a higher cancer incidence. Acetic acid, found in pickled foods and sauces, was associated with a 12% increased overall cancer risk.
Expert Reaction and Calls for Action
The researchers caution that as an observational study, it does not definitively prove that these preservatives cause cancer. However, they emphasise the scale and duration of their work, noting that existing experimental data supports the potential for adverse effects from several of these compounds.
Professor William Gallagher from University College Dublin commented on the findings, stating: "One cannot make causal links directly from this study. But it does make some interesting observations... These higher rates of cancer are modest but are significant when taken at a population-based level."
Rachel Richardson from The Cochrane Collaboration added that "the associations found were generally modest and the margins of error mean that the true effect could be very small."
Despite the caveats, the study's authors have issued a clear call to action. They urge manufacturers to limit the use of unnecessary preservatives and support public health advice for consumers to choose freshly made, minimally processed foods where possible.
Concluding their report, the researchers stated: 'This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer.' The findings add to the growing scrutiny of ultra-processed foods and the hidden ingredients within them.
