- In a cohort of 105,000 plus people, most preservatives studied were not linked to cancer risk
- Three preservatives were linked to a modest increase in overall cancer risk: potassium sorbate, sodium nitrite and sodium erythorbate
- This was observational research, so it cannot prove cause and effect, but it strengthens the case for reviewing how certain additives are used
Food preservatives are everywhere in processed foods and drinks, so even a small risk shift matters at population level.
A new French analysis using data from the NutriNet Santé cohort looked at whether higher consumption of specific preservative additives was linked to cancer diagnoses over time.
Researchers followed 105,260 participants aged 15 and over who were cancer free at the start.
Participants completed repeated 24 hour brand specific food records, allowing the team to estimate additive exposure using food composition databases.
Average follow up was about 7.5 years and cancer outcomes were tracked up to 31 December 2023 using questionnaires and official records.
They examined 17 preservatives in total.
When analysed one by one, 11 showed no clear association with cancer incidence and overall preservative intake was not linked to overall cancer risk.
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Where the signal appeared was in a small number of specific additives.
Higher intake of potassium sorbate was linked to a modest increase in overall cancer risk.
Higher intake of sodium nitrite and sodium erythorbate were also linked to a modest increase in overall cancer risk.
The study did not show that preservatives cause cancer, but it does add weight to ongoing debate about how certain additives should be regulated and monitored.
It is worth keeping this in perspective.
Preservatives exist for reasons including food safety and shelf life.
For example, nitrites and nitrates in processed meats help prevent dangerous bacterial growth, but under some conditions they can contribute to formation of compounds such as nitrosamines, some of which are known to increase cancer risk.
UK guidance still focuses on limiting processed meat overall rather than singling out one additive as the only issue.
For people living with diabetes, the practical takeaway is familiar: treat ultra processed foods as occasional rather than everyday, prioritise minimally processed meals where you can and keep an eye on processed meat intake, especially if it is a daily habit.
