Consuming preservatives commonly found in industrially processed foods and beverages like deli meat and breakfast cereal is associated with an increased risk of cancer, according to a new study.
The study, published in BMJ on Jan 7, found that higher intake of several preservatives that are often used to extend a product's shelf-life were linked to a higher risk of cancers compared with those who ate less or none at all.
Researchers used detailed dietary and health data from more than 105,000 participants between 2009 to 2023 to analyze the impact of 17 different preservatives.
Though some of these preservatives were not associated with cancer incidence, others were, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid.
For example, sorbates (a chemical used to prevent mold and bacteria growth) were associated with a 14% increased risk of overall cancer and 26% increased risk of breast cancer. Sulfites (used in fermented products like wine and beer) were associated with a 12% increased risk of overall cancer.
