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.