Of 17 preservatives studied, higher consumption of 12 of them linked with increased risk of type 2 diabetes
Higher consumption of some food preservatives is associated with an increased risk of type 2 diabetes and cancer, two studies suggest.
The findings, published in the medical journals Nature Communications and the BMJ, may have important public health implications given the ubiquitous use of these additives globally, researchers said.
While more studies are needed, they said the findings should lead to a re-evaluation of regulations governing the use of preservatives by companies in products such as ultra-processed foods (UPF) to improve consumer protection worldwide.
Preservatives are substances added to packaged foods to extend shelf life. Previous experimental studies have shown that certain preservatives can damage cells and DNA, but firm evidence linking preservatives to type 2 diabetes or cancer risk remains scarce.
