Common Preservatives Linked to Higher Rates of Cancer, Study Finds
Lindsay Knake
| 3 min read
Key Takeaways
- A new study has found a link between common food preservatives and a higher risk of cancer.
- The study looked at the diets of more than 105,000 adults in France and found certain preservatives, such as potassium sorbate and sodium nitrite, were associated with a higher risk of cancer.
- Reducing ultra-processed foods and increasing consumption of fresh fruits and vegetables, whole grains and plant-based protein sources can help lower cancer risk.
Several preservatives commonly found in processed foods are associated with a higher risk of cancer, according to a newly published large study.
Let’s take a look at this new study, published Jan. 7 in the BMJ, and how you can focus on a healthy diet.
Preservatives and cancer risk
The NutriNet-Santé cohort is one of the largest nutrition studies in the world and has followed the diets of more than 105,000 adults in France. The study cohort is 80% women, and the average age is 42. In the observational study, the participants completed dietary records of everything they ate and drank within 24 hours an average of 20 times in 14 years. The study controlled for factors like physical activity, lifestyle factors and tobacco, medication and alcohol use.
The researchers estimated the participants’ exposure to 17 different preservatives during the course of the study, including:
- Citric acid
- Lecithin
- Total sulfites
- Ascorbic acid
- Sodium nitrite
- Potassium sorbate
- Sodium erythorbate
- Sodium ascorbate
- Potassium metabisulfite
- Potassium nitrate
These types of preservatives are typically added to packaged food or beverages such as alcohol, processed meat, refined grains and cereals. More than 34% of the preservatives study participants consumed were in ultra-processed foods.
The researchers found those in the study with diets higher in potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid had a higher risk of cancers compared to those who didn’t eat those preservatives or ate less of them.
Here are a few specific findings from the study:
- Sorbates, particularly potassium sorbate, were associated with a 14% increased risk of overall cancer and 26% increased risk of breast cancer.
- Total sulfites are linked to a 12% increased risk of cancer.
- Sodium nitrite was associated with a 32% increased risk of prostate cancer.
- Potassium nitrite was associated with a 13% increased risk of overall cancer and 22% breast cancer.
- Total acetates were associated with a 15% increased risk of cancer and 25% increased risk of breast cancer.
- Acetic acid is associated with a 12% increased risk of cancer.
The study noted the links between higher intake of these food additives, not how food additives may cause higher risk of cancers. One possibility is that preservatives may alter immune and inflammatory pathways and lead to the development of cancer.
Further research is needed to learn more about the link between food additives and cancer risk. Previous research has found associations between ultra-processed foods and alcohol with increased risk of cancer.
Reducing food preservatives in your diet
Reducing ultra-processed foods in your diet is one way to reduce preservatives. Here are a few ways you can eat and drink healthier:
- Focus on adding fresh or frozen fruits and vegetables to your diet. With fiber, essential vitamins and minerals, adding fresh produce is one of the healthiest
- Add more plant-based protein such as beans and lentils. These foods provide protein that is lower in saturated fats and higher in fiber. About 90% of Americans don’t get enough fiber in their diets, and fiber can help reduce your risk of chronic conditions.
- Eat whole grains rather than refined grains, such as whole grain pasta and brown rice or quinoa.
- Eat out less often as restaurant food or packaged food contain higher levels of preservatives. Cooking at home helps you avoid food additives. Also, try to prepare food ahead of time so you have healthy meal options and snacks every week.
- Read food labels and try to focus on foods with fewer ingredients.
- Limit sugary beverages and avoid or limit alcohol. Adding fresh fruit to water can be a fun way to get more flavor and limit additives and sugars.
Image: Getty Images
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