Recent studies from France suggest that common food preservatives, which are typically used for safety and longevity, may be associated with an elevated risk of various cancers and type 2 diabetes. This comes as a significant finding, as explained by Mathilde Touvier, who is a leading researcher on the NutriNet-Santé project.
The NutriNet-Santé initiative, launched in 2009, has been analyzing dietary habits and lifestyle choices of over 170,000 individuals alongside their medical records from the French healthcare system. Touvier mentioned that these studies are groundbreaking in exploring the link between food additives and serious health conditions, but she emphasized the need for careful interpretation of the results, which still require further validation.
Dr. David Katz, an expert in preventive medicine, noted that while these findings are concerning, they reinforce the importance of prioritizing fresh and minimally processed foods, particularly plant-based diets.
Cancer and preservatives
The recent cancer study, published in The BMJ, tracked the health of about 105,000 cancer-free individuals over 14 years. It focused on the consumption of 58 different preservatives, carefully comparing those who frequently consumed them against those who did not.
Among the 17 preservatives examined, researchers found that 11 showed no significant link to cancer. However, six preservatives—considered generally safe by the FDA—were linked with increased cancer risks: sodium nitrite, potassium nitrate, sorbates, potassium metabisulfite, acetates, and acetic acid.
Specifically, sodium nitrite, often found in processed meats, raised prostate cancer risk by 32%, while potassium nitrate had similar associations with breast cancer. Organizations like the World Health Organization recognize processed meats as carcinogenic, particularly regarding colon cancer.
Sorbates, especially potassium sorbate, correlated with a 26% increased breast cancer risk and a 14% increase across all cancers. Likewise, potassium metabisulfite, common in winemaking, was linked to significant risk increments for both breast cancer and all cancers, while acetates were associated with heightened breast cancer risks as well.
Interestingly, the study also touched upon other preservatives like vitamin C and E. While they are often deemed safer in whole foods, their isolated forms might behave differently, according to Touvier, who explained that when removed from their natural sources, their health effects could change.
Two antioxidant preservatives, sodium erythorbate included, were also found to elevate cancer risks. Sodium erythorbate is widely used in processed foods, particularly meats, to prevent spoilage.
Although there are concerns about observational studies, this research effectively controlled for various factors influencing health outcomes, allowing for a nuanced understanding of how preservatives might impact cancer risks.
Type 2 diabetes and preservatives
In another pivotal study published in Nature Communications, the relationship between preservatives and type 2 diabetes was analyzed in nearly 109,000 participants. Troublingly, twelve of the seventeen preservatives studied correlated with a nearly 50% higher risk of developing this disease among those with high consumption levels.
Five preservatives linked to cancer—such as potassium sorbate and sodium nitrite—also raised the odds of type 2 diabetes, leading to an approximately 49% higher risk. A sixth additive, calcium propionate, was also implicated.
Remarkably, certain antioxidant preservatives also increased diabetes risk. These include alpha-tocopherol and sodium ascorbate, which showed significant associations with heightened diabetes incidence.
Given these crucial findings, researchers stress the need for further studies to confirm and broaden the understanding of preservatives in relation to health. Anaïs Hasenböhler, the lead author, emphasized that these results could spark discussions about reconsidering food additive regulations for better consumer protection.
