According to new large-scale studies, the high consumption of certain food preservatives is directly linked to an increased risk of developing type 2 diabetes and cancer. The findings of the research were published in prestigious medical journals, including Nature Communications and The BMJ.
Scientists believe this discovery could change food industry regulations on a global scale, as these additives are ubiquitous in ultra-processed foods (UPF). The study is based on the NutriNet-Santé project conducted in France, which involved over 100,000 participants between 2009 and 2023. Researchers examined the health impacts of 17 individual preservatives in detail.
While a direct link between total preservative consumption and cancer overall was not established, several specific substances showed alarming figures:
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Potassium Sorbate: Associated with a 14% increase in overall cancer risk and a 26% increase in breast cancer risk.
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Sulphites: Increase the overall risk of cancer by 12%.
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Sodium Nitrite: Linked to a 32% increase in the risk of prostate cancer.
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Potassium Nitrate: Associated with a 22% increase in breast cancer risk.
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Acetates and Acetic Acid: Also showed a correlation with tumor development risk.
This is the world’s first study to examine the link between preservatives and diabetes. The results are even more striking:
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High consumption of preservatives is associated with a 47% increase in the risk of diabetes.
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Of the 17 preservatives studied, 12 showed a direct link to the development of the disease.
The study’s coordinator, Mathilde Touvier, notes that while the results require further clarification, they align with earlier experimental data regarding the harmfulness of these compounds. Scientists suggest that these substances alter immune and inflammatory processes in the body.
Professor William Gallagher states that even a small percentage increase at the population level has a significant impact on public health.
Based on these results, researchers are urging manufacturers to limit the use of unnecessary preservatives in products as much as possible. They advise consumers to prioritize natural, fresh, and minimally processed foods to protect their health.
Furthermore, scientists emphasize the necessity of involvement from regulatory bodies to re-evaluate existing safety standards for food additives and improve consumer protection mechanisms on a global level.
