7 months ago
Study Links Preservatives in Processed Foods to Higher Cancer Risk
A new study found that eating a lot of processed foods with certain preservatives might increase the risk of cancer.
The study looked at 17 different preservatives and found that some, like potassium sorbate and sodium nitrite, were linked to higher cancer risks.
For example, potassium sorbate was associated with a 14% higher overall cancer risk and a 26% higher breast cancer risk.
The researchers suggest that health agencies should re-evaluate the safety of these preservatives.
They also noted that these compounds might affect the immune system and cause inflammation, which could lead to cancer.
The study included over 105,000 people, and during the follow-up period, 4,226 participants were diagnosed with cancer.
The researchers advise reducing the intake of processed meats and alcohol, which are already known to be harmful.
Higher intake of certain preservatives in processed foods linked to increased cancer risk.
Potassium sorbate associated with 14% higher overall cancer risk and 26% higher breast cancer risk.
Sodium nitrite linked to 32% increased risk of prostate cancer.
Study analyzed 17 preservatives, including potassium sorbate, sodium nitrite, and potassium nitrate.
Researchers recommend re-evaluating the safety of these preservatives and reducing processed meat and alcohol intake.
- Who
- Researchers from Université Paris Cité, France, and 105,260 participants aged 15 and older
- What
- A study linking higher intake of certain preservatives in processed foods to an increased risk of cancer
- Where
- Study conducted in France, published in The BMJ
- When
- Published on January 8, with follow-up period details not specified
- Why
- To evaluate the potential cancer risks associated with preservatives in industrially processed foods and beverages
Key facts
- Study Source
- The BMJ
- Participants
- 105,260
- Preservatives Analyzed
- 17
- Cancers Diagnosed
- 4,226
- Key Preservatives
- Potassium sorbate, sodium nitrite, potassium nitrate, acetic acid
- Research Team
- Université Paris Cité, France
- Study Period
- Follow-up period with cancer diagnoses
Quotes
Research team from Université Paris Cité, France
Research team from Université Paris Cité, France
“At the individual level, public health guidance is already more definitive about the reduction of processed meat and alcohol intake, offering actionable steps even as evidence on the carcinogenic effects of preservatives is evolving.”
assamtribune.com
“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.”
assamtribune.com
