Processed Foods with Preservatives May Raise Cancer Risk, Study Finds

New Delhi, Jan 8: Consuming industrially processed foods and beverages containing preservatives—commonly added to extend shelf life—may increase the risk of cancer, according to a new study published in The BMJ.(https://www.bmj.com/content/392/bmj.r2613)

The research indicates that higher intake of several non-antioxidant preservatives, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid, is linked to a greater risk of developing cancer compared with low or non-consumers.

Among the findings, potassium sorbate was associated with a 14% higher risk of overall cancer and a 26% increased risk of breast cancer. Total sulfites showed a 12% higher risk of overall cancer. Sodium nitrite was linked with a 32% increased risk of prostate cancer, while potassium nitrate raised the risk of overall cancer by 13% and breast cancer by 22%. Total acetates were associated with a 15% higher risk of overall cancer and a 25% higher risk of breast cancer, and acetic acid alone was linked to a 12% increase in overall cancer risk.

Among antioxidant preservatives, only total erythorbates and sodium erythorbate showed a significant association with higher cancer incidence.

“This study provides new insights for re-evaluating the safety of these food additives, balancing the benefits of preservation against potential cancer risks,” said the research team from Université Paris Cité, France. They added that public health guidance already encourages reducing processed meat and alcohol consumption, providing actionable steps even as evidence on preservatives continues to evolve.

The researchers cautioned that further studies are needed to fully understand these risks. Several of the compounds studied may influence immune and inflammatory pathways, potentially triggering cancer development.

The study analyzed 105,260 participants aged 15 and older, all initially free of cancer. Researchers evaluated 17 individual preservatives, including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate.

During the follow-up period, 4,226 participants were diagnosed with cancer, including 1,208 breast, 508 prostate, 352 colorectal, and 2,158 other cancers.

The study underscores the potential health implications of long-term consumption of preservative-laden foods, highlighting the need for continued research and public awareness about the effects of processed food additives on cancer risk.

(The content of this article is sourced from a news agency and has not been edited by the Mavericknews30 team.)