Common food additive linked to cancer risk

A higher intake of preservatives widely used in processed foods and beverages was associated with a modestly increased risk of cancer, according to results from the French NutriNet-Santé prospective cohort.

Among more than 105,000 participants, higher intake of several preservatives, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, acetic acid, and sodium erythorbate, was associated with an increased risk of overall, breast, and prostate cancers, reported Mathilde Touvier, MSc, MPH, PhD, of Université Sorbonne Paris Nord and Université Paris Cité, and colleagues.

“These findings may have important public health implications given the ubiquitous use of these additives in a wide range of foods and beverages,” they wrote in The BMJ.

“If confirmed, these new data call for the re-evaluation of regulations governing the food industry’s use of these additives, to improve consumer protection,” they noted. “In the meantime, the findings support recommendations for consumers to favor freshly made, minimally processed foods.”

Key takeaways

• Key Findings: Higher intake of preservatives like potassium sorbate, sodium nitrite, potassium nitrate, acetic acid, and sodium erythorbate is associated with an increased risk of overall, breast, and prostate cancers.
• Health Recommendations: Favor freshly made, minimally processed foods and monitor additive consumption while regulatory agencies may re-evaluate limits and labeling requirements.
• Study Details: Based on 105,260 participants in the NutriNet-Santé cohort (2009–2023), with dietary intake tracked via repeated 24-hour records and cancer incidence monitored over ~7.6 years.
• Source: MedPage Today©