Two new comprehensive studies conducted in France have revealed that common preservatives used to extend the shelf life of foods may increase the risk of cancer and type 2 diabetes.
Elchi.az reports that experts examining data from over 170,000 participants in the NutriNet-Santa study highlight the impact of these substances, particularly on prostate and breast cancer.
The head of the research team, Matilde Touvier, stated that these findings constitute a critical warning for additives widely used worldwide.
Additives that increase cancer risk
The cancer study, published in The BMJ journal, is based on data from 105,000 participants followed over 14 years. The review found that six preservatives deemed safe by the US Food and Drug Administration (FDA) were associated with cancer.
Sodium nitrite: This substance, found in processed meats (pork, salami, sausage), increases the risk of prostate cancer by 32 percent.
Potassium nitrate: Increases the risk of breast cancer by 22 percent and the overall risk of cancer by 13 percent.
Sorbates (Potassium sorbate): These substances, used in wine, cheese, and sauces, increase the risk of breast cancer by 26%.
Acetates and acetic acid: Acetic acid, the main component of vinegar, and acetates found in fermented foods have been observed to increase the overall risk of cancer by 12%-15%.
Experts warn about fresh food
The researchers emphasize that these results are observational and that more research is needed to establish a definitive cause-and-effect relationship.
However, the data support public health recommendations to avoid ultra-processed foods and switch to fresh, whole foods. Experts argue that regulations on additives used in the food industry should be reviewed to protect consumers.
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