Cancer risk increases with common preservatives in processed foods, warns study

Common food preservatives like potassium sorbate and sodium nitrite can lead to higher cancer risk. (Picture Credit: Pexels)

• Certain food preservatives linked to higher cancer risk in large French study
• Potassium sorbate intake tied to 14 percent higher overall cancer risk
• Sulphites and nitrates also associated with increased cancer risk

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If you regularly buy packed food, chances are you have noticed the long list of numbers and chemical names on food labels. These names promise longer shelf life and fresher taste. However, under these innocuous descriptions may lie an unexpected story. According to a large, long-term French study, some of the most common preservatives in industrially processed foods could be linked with a higher risk of cancer.

Published in The BMJ and reported via ScienceDaily, the research tracked 105,260 adults from 2009 to 2023 as part of the NutriNet-Santé cohort. Participants regularly recorded their dietary intake, allowing scientists to map specific preservative consumption against subsequent cancer diagnoses, including breast, prostate, colorectal and other cancers.

Here are some of the major findings from the study

Not all preservatives are equal

Out of 17 preservatives examined, eleven showed no significant link with cancer. However, several widely used additives, particularly non-antioxidant preservatives, stood out with higher associated risks.

Potassium sorbate raises cancer risk

Higher intake of potassium sorbate was associated with a 14 % increase in overall cancer risk and a striking 26 % greater risk of breast cancer.

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Sulphites and nitrates matter too

Total sulphites showed a 12 % increase in cancer risk, while sodium nitrite was linked with a 32 % higher risk of prostate cancer and potassium nitrate with increases in both overall and breast cancer risks.

Antioxidants also join the list

Among antioxidant preservatives, sodium erythorbate and total erythorbates also showed some connections with higher cancer incidence; more modest than the non-antioxidant group.

Study size and length give weight3 Followed for an average of 7.5 years, with precise brand-specific dietary data, this is one of the most detailed real-world investigations into preservatives and cancer risk to date, even though it cannot definitively prove cause and effect.

Why it matters for you

Preservatives play a vital role in food safety and affordability, yet this research suggests that not all additives are benign. It adds to mounting evidence that the long-term effects of processed foods deserve closer regulatory scrutiny.

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FAQs on consequences of eating processed food:

Q. What is considered processed food?

Processed foods include items that have been altered from their natural state through methods like refining, canning, freezing, frying, or adding preservatives, sugar, salt, and artificial flavours. Examples include packaged snacks, instant noodles, sugary drinks, processed meats and ready-to-eat meals.

Q. How does eating processed food affect overall health?

Regular consumption of processed food is linked to weight gain, poor digestion, inflammation, nutrient deficiencies and a higher risk of chronic diseases such as diabetes and heart disease.

Q. Can processed food cause digestive problems?

Yes, processed foods are often low in fibre and high in additives, which can disrupt gut health, leading to bloating, constipation, acidity and irregular bowel movements.

Q. Does eating processed food increase the risk of obesity?

Yes, processed foods are usually high in calories, unhealthy fats and added sugars, which can promote overeating and weight gain.

Q. Can processed food affect heart health?

Excessive intake of processed food increases sodium and trans-fat consumption, raising blood pressure and cholesterol levels and increasing the risk of heart disease.

Disclaimer: This article, including health and fitness advice, only provides generic information. Don’t treat it as a substitute for qualified medical opinion. Always consult a specialist for specific health diagnosis.