Food Preservatives: French Study Links Them to Increased Cancer and Diabetes Risks

• A new French NutriNet-Santé study spanning 14 years links food preservatives to increased risks of type 2 diabetes and certain cancers.
• The study analyzed dietary and health records of tens of thousands of adults, identifying associations between preservative intake and long-term health issues.
• Six commonly consumed preservatives, including sodium nitrite and potassium sorbate, were associated with higher cancer risks, found in processed meats, breads, cheeses, sauces, and drinks.
• Sodium nitrite was linked to a 32% higher prostate cancer risk, while potassium nitrate showed a 22% higher breast cancer risk.
• High preservative consumption was also tied to a nearly 50% increased risk of type 2 diabetes, with 12 out of 17 additives showing significant correlation.

Why It Matters: New research suggests food preservatives significantly increase risks of cancer and type 2 diabetes.