Are Food Preservatives Linked to Higher Cancer Risk? New Study Highlights Potential Concern

What happened: A French study suggests that higher consumption of food preservatives may be linked to a modestly increased risk of cancer.

Why it matters now: These findings could influence regulations on preservatives and how the food industry uses additives in processed foods.

What changes for people: Consumers may want to monitor preservative intake and be more selective with packaged or processed foods.

Who is affected: Adults consuming industrially processed foods, public health authorities, and food manufacturers.

Researchers analyzed data from 105,260 participants in the NutriNet-Santé cohort study, aged 15 and older, who were free from cancer at enrollment. The study tracked dietary intake and health outcomes over 7.5 years, using 24-hour brand-specific dietary records and official medical records to identify cancer cases up to December 2023.

What the study found

The analysis focused on 17 common preservatives, including:

Citric acid

Lecithins

Sulfites

Sodium nitrite

Potassium sorbate

Sodium erythorbate

Potassium nitrate

Preservatives were categorized as:

Non-antioxidants – prevent microbial growth or slow chemical spoilage

Antioxidants – reduce oxygen to prevent food deterioration

The researchers found a modest increase in cancer risk associated with higher intake of both antioxidant and non-antioxidant preservatives, though the effect size was small.