Daijiworld Media Network - Paris
Paris, Jan 8: Higher consumption of certain food preservatives may be linked to an increased risk of type 2 diabetes and cancer, according to two large studies published in Nature Communications and The BMJ. Researchers have said the findings could have major public health implications, given the widespread use of preservatives in packaged and ultra-processed foods worldwide.
The studies analysed diet and health data collected between 2009 and 2023 from over 1 lakh participants enrolled in France’s NutriNet-Santé study. Preservatives are commonly added to packaged foods to extend shelf life, but evidence linking them directly to chronic diseases has so far been limited.
Researchers examined overall preservative intake as well as 17 individual preservatives. In the cancer-related study published in The BMJ, no association was found between overall preservative intake and cancer. However, higher consumption of certain specific preservatives was linked to a greater cancer risk.
Potassium sorbate was associated with a 14% higher risk of overall cancer and a 26% increased risk of breast cancer. Sulfites were linked to a 12% rise in overall cancer risk. Sodium nitrite showed a 32% increased risk of prostate cancer, while potassium nitrate was associated with a 13% rise in overall cancer and a 22% rise in breast cancer. Acetates and acetic acid were also linked to increased cancer risks.
Researchers suggested that some of these compounds may interfere with immune and inflammatory pathways, potentially contributing to cancer development. However, they cautioned that the study was observational and could not establish a direct cause-and-effect relationship.
In the second study, published in Nature Communications, higher intake of preservatives overall was associated with a significantly increased risk of developing type 2 diabetes. Compared with the lowest consumers, those with higher intake showed a 47% higher diabetes risk overall. Non-antioxidant preservatives were linked to a 49% increased risk, while antioxidant preservatives were associated with a 40% increase. Individually, 12 of the 17 preservatives studied were linked to a higher diabetes risk.
“This is the first study worldwide to examine links between preservative additives and the incidence of type 2 diabetes,” said Mathilde Touvier, one of the study coordinators. “While the results need confirmation, they align with experimental data suggesting harmful effects of several of these compounds.”
Experts not involved in the research said the findings were significant at a population level. Prof William Gallagher of University College Dublin noted that even modest increases in risk could translate into substantial public health impact.
The researchers called on food manufacturers to limit the use of unnecessary preservatives and urged health agencies to re-evaluate existing regulations. In the meantime, they recommended that consumers opt for fresh and minimally processed foods to reduce potential health risks.