Higher intake of food preservatives is associated with a modestly increased risk of cancer, a study has found.
The findings are from 105,260 participants, aged 15 years and above (average age 42; 79% women), from the NutriNet-Santé cohort study. All were free of cancer and went on to complete regular 24-hour, brand-specific dietary records over an average 7.5-year period. Cancer cases were tracked up to 31 December 2023.
During the follow-up, 4226 participants received a cancer diagnosis: 1208 had breast cancer, 508 prostate, 352 colorectal and 2158 other cancers.
Of the 17 individually studied preservatives, 11 were not associated with cancer incidence, and no link was found between total preservatives and cancer incidence.
However, higher intakes of several preservatives (mostly non-antioxidants, including potassium sorbate and acetic acid) were associated with higher risk of cancers compared with nonconsumers or lower consumers.
While the study was observational, the authors explain it was large and based on detailed dietary records linked to food databases over 14 years (2009 to 2023). The results are also consistent with existing experimental data, they highlight. What’s more, preservatives are widely used in processed foods and drinks to extend shelf-life.
The authors conclude: ‘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.’
Study The BMJ
Image | ISTOCK
