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Processed Food Preservatives Linked to Higher Cancer Risk, Study Warns

A study published in The BMJ has found that higher consumption of industrially processed foods containing specific preservatives is associated with an increased risk of cancer. Preservatives like potassium sorbate and sodium nitrite were linked to significantly higher risks of breast and prostate cancers, respectively. The research, involving over 105,000 participants, suggests these additives may alter immune and inflammatory pathways, potentially triggering cancer development. The team from Université Paris Cité states the findings offer new insights for health agencies to re-evaluate the safety balance of these food additives.

Key Points: Processed Food Preservatives May Increase Cancer Risk

  • Potassium sorbate linked to 26% higher breast cancer risk
  • Sodium nitrite associated with 32% higher prostate cancer risk
  • Study analysed 17 preservatives in over 105,000 people
  • Researchers call for health agency re-evaluation of additives
2 min read

Higher intake of processed foods with preservatives may raise risk of cancer

A new study links higher intake of common food preservatives like potassium sorbate and sodium nitrite to increased risks of overall, breast, and prostate cancer.

"This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies. - Research Team, Université Paris Cité"

New Delhi, Jan 8

People who eat more industrially processed foods and beverages laced with preservatives, widely used to extend shelf-life, may increase the risk of cancer, according to a study.

The study, published in The BMJ, showed that higher intakes of several preservatives (mostly non-antioxidants, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) were associated with a higher risk of cancers, compared with risks in non-consumers or lower consumers.

For example, total sorbates, specifically potassium sorbate, were associated with a 14 per cent increased risk of overall cancer and a 26 per cent increased risk of breast cancer, while total sulfites were associated with a 12 per cent increased risk of overall cancer.

Sodium nitrite was associated with a 32 per cent increased risk of prostate cancer, while potassium nitrate was associated with an increased risk of overall cancer (13 per cent) and breast cancer (22 per cent).

Total acetates were associated with an increased risk of overall cancer (15 per cent) and breast cancer (25 per cent), while acetic acid was associated with a 12 per cent increased risk of overall cancer.

Among antioxidant preservatives, only total erythorbates and specific sodium erythorbate were found to be associated with a higher incidence of cancer.

"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," said the research team from the Université Paris Cité, France.

"At the individual level, public health guidance is already more definitive about the reduction of processed meat and alcohol intake, offering actionable steps even as evidence on the carcinogenic effects of preservatives is evolving," they added.

While more studies are needed to better understand these potential risks, the researchers noted that several of these compounds can alter immune and inflammatory pathways, possibly triggering the development of cancer.

The study included 1,05,260 participants aged 15 years and older who were free of cancer. A total of 17 individual preservatives were analysed, 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 received a diagnosis of cancer, comprising 1,208 breast, 508 prostate, 352 colorectal, and 2,158 other cancers.

- IANS

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Reader Comments

R
Rohit P
The study mentions sodium nitrite in processed meat. This is a wake-up call for all the bacon and sausage lovers. But let's be honest, with our busy lives in metros like Mumbai or Bangalore, avoiding all processed food is nearly impossible. Need affordable, healthy alternatives.
D
David E
While the findings are concerning, I appreciate that the researchers themselves say more studies are needed. It's important not to create panic. Public health guidance should be clear and actionable, not just a list of scary chemicals most people have never heard of.
A
Ananya R
Our traditional Indian diet of dal, sabzi, roti, and dahi is the best protection. All these foreign packaged foods are the problem. Grandmothers were right all along about eating fresh, local, and seasonal. We need to promote our own food wisdom.
V
Varun X
The government should mandate clearer, bigger warnings on packaging, like they do for cigarettes. "This product contains preservatives linked to increased cancer risk." That would make people think twice before buying that packet of chips or frozen samosa.
S
Sarah B
The breast cancer statistics here are particularly worrying. A 26% increased risk from potassium sorbate? That's huge. Women's health needs to be a priority in food safety discussions. We need more awareness campaigns targeted at young women about dietary choices.

We welcome thoughtful discussions from our readers. Please keep comments respectful and on-topic.

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