Study Links Common Food Preservatives to Health Risks
(CNN) — Recent studies from France suggest that common food preservatives may increase the chances of developing certain cancers and type 2 diabetes. These findings have raised concerns not just in Europe but also in the United States.
Mathilde Touvier, a leading researcher involved in the NutriNet-Santé study, emphasized the importance of these results, noting their widespread use in the food industry. The study, which began in 2009, analyzed dietary habits and medical data from over 170,000 participants in France.
“These are the first studies globally to investigate how these food additives relate to cancer and type 2 diabetes,” Touvier explained, urging caution in interpreting the results, as they need further validation.
Despite the caveats, Dr. David Katz, a preventive medicine expert not involved in the research, stated that these concerns about preservatives highlight the value of fresh, minimally processed foods rich in plant-based ingredients.
Preservatives and Cancer Risks
The cancer-related study, published in The BMJ journal, monitored nearly 105,000 individuals who were cancer-free in 2009 over a period of up to 14 years. Participants completed frequent detailed food questionnaires, allowing researchers to compare those who consumed the most preservatives against those with the least exposure.
Out of 17 preservatives that researchers focused on, 11 showed no correlation with cancer. However, six of them, despite being classified as “generally recognized as safe” by the US Food and Drug Administration, were associated with increased cancer risks. The scrutinized substances included sodium nitrite, potassium nitrate, and various salts used to inhibit spoilage in foods like meats and wines.
Sodium nitrite, frequently found in processed meats, was linked to a 32% higher risk of prostate cancer. Similarly, potassium nitrate related to a 22% increase in breast cancer risk and a 13% rise in overall cancer rates. Further, certain preservatives like potassium sorbate were linked with a 26% increased risk for breast cancer.
The study noted that while natural antioxidants often have health benefits, their effects might differ when used as food additives. Touvier explained that isolating specific compounds from their natural context may alter their impact on our health.
The research found that only two antioxidant preservatives showed a connection to cancer risk, specifically erythorbates, which are commonly used to prevent spoilage in numerous food types.
Although observational studies can have limitations, this research successfully adjusted for various factors like physical activity and lifestyle choices, reinforcing the reliability of the findings.
Type 2 Diabetes and Preservatives
The second study, examining the relationship between preservatives and type 2 diabetes, identified nearly a 50% higher risk for those consuming high levels of certain preservatives. Five of the same preservatives linked to cancer were also implicated in raising diabetes risk, with one being calcium propionate used to inhibit mold growth.
Moreover, some antioxidant additives were also associated with increased diabetes risk, indicating that certain common food preservatives might be more harmful than previously understood.
As these studies represent initial findings regarding the effects of preservatives on both cancer and diabetes, further investigation is necessary to confirm these trends. However, the lead author, Anaïs Hasenböhler, suggested that these findings might warrant a reevaluation of food additive regulations to better protect consumers.
