PARIS – New large-scale studies from France suggest a link between consuming common food preservatives and a higher risk of developing cancer and type 2 diabetes. The findings, based on over 100,000 French adults, highlight the widespread use of these additives and prompt calls for a re-evaluation of current food regulations.
The research comes from the ongoing NutriNet-Santé study, which collected diet and health data from participants between 2009 and 2023. Two main studies, published in the medical journals Nature Communications and The BMJ, explored these associations. Researchers found that higher consumption of several preservatives was linked to increased health risks.[theguardian+12]
Preservatives Tied to Cancer Risks
The study published in The BMJ found multiple associations between commonly used preservatives and a higher incidence of overall, breast, and prostate cancers. Among the 17 preservatives individually analyzed, several showed concerning links.[straitstimes+1]
Potassium sorbate, a common additive, was associated with a 14% increased risk of overall cancer. Italso showed a 26% increased risk of breast cancer. Sulfites, including potassium metabisulphite, were linked to a 12% higher risk of overall cancer. Potassium metabisulphite specifically showed a 13.5% increased risk of overall cancer and a 20% increased risk of breast cancer.[theguardian+6]
Sodium nitrite, often used in processed meats like ham and bacon, was associated with a 32% increased risk of prostate cancer. Potassium nitrate was linked to a 13% increased risk of overall cancer and a 22% increased risk of breast cancer. Total acetates were associated with a 15% increased risk of overall cancer and a 25% increased risk of breast cancer, with acetic acid alone showing a 12% increased risk of overall cancer. Sodium erythorbate was also linked to a 12% increased risk of overall cancer and a 21% increased risk of breast cancer.[bmj+9]
Professor William Gallagher from University College Dublin, who was not involved in the studies, noted that these increased cancer rates are "modest but are significant when taken at a population-based level in terms of potential impact." The International Agency for Research on Cancer (IARC) already classifies food additive nitrites and nitrates as "probably carcinogenic to humans."[bmj+2]
Diabetes Concerns Emerge
The study published in Nature Communications focused on the link between preservatives and type 2 diabetes. Itfound that a higher intake of preservatives overall was associated with a 47% increased risk of developing type 2 diabetes. Specifically, non-antioxidant preservatives showed a 49% increase in risk, while antioxidant additives were linked to a 40% higher risk.[theguardian+3]
Twelve of the 17 individual preservatives examined were associated with an increased risk of type 2 diabetes. Potassium sorbate, for example, was linked to twice the risk of developing diabetes. Sodium nitrite was also identified among the preservatives associated with a nearly 50% higher risk of diabetes. Higher consumption of nitrites from additives, particularly sodium nitrite (E250), was associated with a 54% increased risk of type 2 diabetes for high consumers compared to those who did not consume them.[theguardian+7]
Calcium propionate (E282), a common mold inhibitor in baked goods, also raised concerns. Studies suggest that propionate intake can increase levels of hormones like insulin and glucagon, potentially leading to insulin resistance, a precursor to type 2 diabetes, and even weight gain. Chronic exposure to propionate in mice resulted in weight gain and insulin resistance.[pmc+7]
Mathilde Touvier, an Inserm research director and coordinator of the studies, said this is the "first study in the world on the links between preservative additives and the incidence of type 2 diabetes." She added that while the results need confirmation, they align with experimental data suggesting harmful effects from some of these compounds.[pmc+3]
Other Additives Under Scrutiny
Beyond the preservatives highlighted in the French studies, other common food additives have also faced scrutiny for potential health risks.
Butylated hydroxyanisole (BHA) is classified by the National Toxicology Program as "reasonably anticipated to be a human carcinogen." Animal studies have shown BHA can cause benign and malignant tumors in the forestomach, liver, and lungs. BHA can also induce oxidative stress and damage DNA. The European Union identifies BHA as a suspected endocrine-disrupting compound.[ewg+5]
Butylated hydroxytoluene (BHT) has been linked to liver and lung tumors in animal studies at high doses. Itis also considered a human respiratory irritant and raises concerns about its potential to disrupt hormones. Both BHA and BHT are synthetic antioxidants used to extend the shelf life of processed foods.[ewg+4]
Titanium dioxide (E171), used as a white coloring agent in many foods like candy and snacks, is another additive under review. The European Food Safety Authority (EFSA) concluded in 2021 that titanium dioxide can no longer be considered safe as a food additive due to concerns about its potential to damage DNA, known as genotoxicity. Nanoparticles of titanium dioxide can accumulate in the body. Asa result, the European Union banned its use in food in 2022. Despite these findings, the U.S. Food and Drug Administration (FDA) still permits titanium dioxide in food products.[ewg+11]
Artificial sweeteners, such as aspartame, acesulfame-K, and sucralose, have also shown associations with an elevated risk of type 2 diabetes and cardiovascular issues in recent studies. While the majority of research has not established a direct link between artificial sweeteners and cancer, the World Health Organization (WHO) classified aspartame as "possibly carcinogenic to humans" (Group 2B) in 2023, based on limited evidence. However, a joint expert committee of the WHO and FAO reaffirmed the acceptable daily intake for aspartame, stating it is safe within established limits.[theguardian+4]
Calls for Re-evaluation and Consumer Choices
Researchers involved in the NutriNet-Santé studies stress that these are observational findings. They show associations between preservative intake and health risks, but they do not prove a direct cause-and-effect relationship. More research is needed to fully understand these potential risks.[sciencemediacentre+2]
However, the scientists emphasize the importance of these findings for public health. They call for a re-evaluation of regulations governing the use of food additives by companies to improve consumer protection worldwide.[theguardian+5]
Mathilde Touvier advised that while consuming products with preservatives does not guarantee developing cancer, people should limit their exposure. Sheurged consumers to choose the least processed foods when shopping. Experts suggest that favoring fresh, minimally processed foods can help reduce exposure to these potentially harmful additives.[theguardian+7]
The new studies add significant weight to the ongoing debate about the safety of food additives and their long-term impact on human health. They underscore the need for continued vigilance and potential changes in how food preservatives are regulated globally.[sciencedaily+1]
