Food Preservatives Linked to Higher Diabetes, Cancer Risk in French Studies

• Two large French observational studies found higher consumption of certain food preservatives linked to increased risk of type 2 diabetes and some cancers.
• The studies, published in Nature Communications and The BMJ, analyzed data from over 100,000 French adults in the NutriNet-Santé cohort.
• Higher intake of potassium sorbate, sulfites, sodium nitrite, potassium nitrate, acetates, and acetic acid was associated with modestly increased cancer risks.
• Overall preservative consumption was linked to a 47% higher incidence of type 2 diabetes, with 12 out of 17 individual preservatives showing positive associations.
• Researchers emphasize these are associations, not causation, but call for further evaluation of preservative safety and encourage consumption of fresh, minimally processed foods.

Why It Matters: French studies link food preservatives to increased risks of type 2 diabetes and certain cancers, urging caution.