US EditionPush to Ditch Food Additives After Cancer Link Discovered
4 Articles
4 Articles
Higher consumption of certain preservatives is linked to an increased risk of type 2 diabetes and cancer, two new studies show. The researchers are now calling for a review of the rules for food additives. The studies, published in the medical journals Nature Communications and BMJ, are based on data from over 100,000 French people who were followed during the period 2009–2023. A total of 17 different preservatives were analyzed. Links to cancer…
Consuming more preservative-rich processed foods may raise cancer risk
New Delhi: People who eat more industrially processed foods and beverages laced with preservatives, widely used to extend shelf-life, may increase the risk of cancer, according to a study. The study, published in The BMJ, showed that higher intakes of several preservatives (mostly non-antioxidants, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) were associated with a higher risk of canc…
They conclude, among other things, that the consumption of various preservatives such as sorbates, sulphites and nitrite is associated with a higher incidence of cancer. Therefore, this is the case most clearly with sodium nitrite (E250), which is used for the preservation of meat and sausage products and increases the risk of prostate cancer by about a third. Regular consumption of potassium sorbate (E202), which is found in ketchup and mayonna…
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