New research published in The BMJ adn Nature Communication suggests a potential link between commonly used food preservatives and increased risks of both cancer and type 2 diabetes.The decade-long study, analyzing the dietary habits of over 100,000 adults in France, adds to a growing body of evidence questioning the long-term health effects of additives found in many processed foods. While further investigation is needed, the findings underscore the importance of understanding the ingredients in our food and prioritizing fresh, whole options.
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Food preservatives, commonly found in processed foods and beverages, may be linked to increased risks of cancer and type 2 diabetes, according to two new studies published in The BMJ and Nature Communication. The research, conducted by teams in France, analyzed the dietary habits of over 100,000 people over a decade, offering a significant look into the potential health consequences of these widely used additives. Understanding these potential risks is crucial as processed foods make up a substantial portion of many people’s diets.
Long-Term Study Follows Over 100,000 Participants
Researchers categorized food additives into two main groups: preservatives that aren’t antioxidants, which inhibit microbial growth and slow down food spoilage, and antioxidants, which prevent deterioration by limiting oxygen levels in packaging. These additives are identified on food labels with European codes ranging from E200 to E299 for non-antioxidant preservatives and E300 to E399 for antioxidants.
The study analyzed data from participants in the NutriNet-Santé study, a large-scale French cohort that has been tracking health and dietary information since 2009. Between 2009 and 2023, over 100,000 adults provided detailed information about their medical history, lifestyle, physical activity, and dietary habits, including specific brands and products consumed. Researchers combined this data with extensive food and beverage databases to assess participants’ exposure to food additives, accounting for other risk factors like smoking, alcohol consumption, and overall diet to minimize bias.
Over the course of the study, 4,226 participants received a cancer diagnosis, including 1,208 cases of breast cancer, 508 cases of prostate cancer, 352 cases of colorectal cancer, and 2,158 other cancers. “The total consumption of non-antioxidant preservatives was associated with an increased incidence of cancer overall and breast cancer specifically,” researchers from the Inserm stated in a press release.
Potential Impact on Immune and Inflammatory Pathways
While only four preservatives were individually linked to cancer, higher consumption of several non-antioxidant preservatives – including sorbates, sulfites, and acetates – was associated with a greater cancer risk compared to low consumption. For antioxidant preservatives, only erythorbates were found to be a concern. Researchers suggest that these compounds may disrupt immune and inflammatory pathways, potentially contributing to cancer development, though further research is needed to fully understand these mechanisms.
The study also found a link between food additives and type 2 diabetes. During the study period, 1,131 participants were diagnosed with the condition. “Higher consumption of food preservative additives overall, of non-antioxidant preservatives, and of antioxidant additives was associated with an increased incidence of type 2 diabetes, by 47%, 49% and 40% respectively, compared to the lowest levels of consumption,” the Inserm reported. Twelve of the 17 preservatives studied individually were associated with an increased risk of type 2 diabetes.
“Although the results of these two studies need to be confirmed, they are consistent with experimental data suggesting adverse effects of several of these compounds,” explained Mathilde Touvier, director of research at Inserm and coordinator of the studies. “These findings once again support the recommendations of the National Nutrition Health Program for consumers to prioritize fresh, minimally processed foods and limit unnecessary additives.”
