Processed Foods: Preservatives Linked to Increased Cancer, Diabetes Risk, Study Finds

• A new study published in the BMJ suggests that high consumption of processed foods with preservatives may increase the risk of cancer and Type 2 Diabetes.
• The research by Université Paris Cité, France, analyzed dietary patterns of 105,000 cancer-free participants over 14 years.
• Specific preservatives like potassium sorbate, sulfites, sodium nitrite, potassium nitrate, total acetates, and acetic acid were linked to higher risks of various cancers, including breast and prostate cancer.
• The study highlights that while some substances are healthy in whole foods, they may pose risks when added as additives to processed foods.
• Experts recommend emphasizing fresh, whole, minimally processed foods to mitigate potential health risks from preservatives.

Why It Matters: High intake of food preservatives in processed items may significantly raise cancer and diabetes risk.