Common Food Preservatives Linked to Slightly Increased Cancer Risk in Large french Study
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A major new study published by The BMJ suggests a potential link between higher consumption of certain food preservatives and a modestly increased risk of developing cancer, prompting calls for a reevaluation of food safety standards. While researchers emphasize the need for further investigation,the findings raise vital questions about the long-term health effects of additives commonly found in processed foods and beverages.
The study, which analyzed data from over 105,000 participants, adds to a growing body of evidence suggesting that ingredients designed to extend shelf life may have unintended consequences for human health.
The Growing Scrutiny of Food Preservatives
Food preservatives are widely used to prevent spoilage and maintain the safety of packaged foods. Though,previous laboratory research has indicated that some of these additives can inflict damage at the cellular and DNA levels. Until now, concrete evidence linking these effects to cancer risk in real-world populations has been limited.
Researchers embarked on this thorough study to bridge that gap, analyzing long-term dietary and health data collected between 2009 and 2023. Their primary goal was to determine if exposure to specific food preservative additives correlated with cancer incidence in adults.
A Decade-long Look at Diet and Cancer
The research team followed 105,260 individuals aged 15 and older (with an average age of 42, and 79% female) participating in the NutriNet-Santé cohort. All participants were cancer-free at the study’s outset and meticulously recorded their 24-hour dietary intake, specifying brands, over an average period of 7.5 years.
Cancer diagnoses were then tracked through health questionnaires, official medical records, and death records up to December 31, 2023.
Which Preservatives Were Examined?
The analysis focused on 17 individual preservatives, including commonly used ingredients like citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate.
These preservatives were broadly categorized into two groups: non-antioxidants, which inhibit microbial growth and slow down chemical reactions causing spoilage, and antioxidants, which protect food by limiting oxygen exposure.
Cancer Incidence in the Study population
Over the course of the study, 4,226 participants received a cancer diagnosis. This included 1,208 cases of breast cancer, 508 cases of prostate cancer, 352 cases of lung cancer, and 271 cases of bowel cancer.
As one researcher concluded,”This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies,considering the balance between benefit and risk for food preservation and cancer.”
Implications for Consumers and regulatory Policy
The research team encourages food manufacturers to minimize the use of unneeded preservatives and advocates for guidance promoting the consumption of freshly prepared, minimally processed foods.
In a related editorial, US researchers acknowledged the benefits of preservatives – including extended shelf life and reduced food costs, notably for lower-income populations. However, they argued that the widespread and often poorly monitored use of these additives, coupled with uncertainty about long-term health effects, necessitates a more balanced regulatory approach.
They suggest that the findings from NutriNet-Santé could prompt regulators to revisit existing policies, possibly including stricter limits on preservative use, clearer labeling requirements, mandatory disclosure of additive content, and international monitoring efforts similar to those used for trans fatty acids and sodium.
“At the individual level,public health guidance is already more definitive about the reduction of processed meat and alcohol intake,offering actionable steps even as evidence on the carcinogenic effects of preservatives is evolving,” they concluded.
