Food Preservatives Linked to Slightly Increased Cancer Risk
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A large study published in The BMJ on January 26, 2026, indicates that higher consumption of food preservatives may be associated with a slightly elevated risk of cancer.
Study Details and Findings
Researchers analyzed data from 105,260 participants in the NutriNet-Santé cohort between 2009 and 2023 to investigate the relationship between exposure to food preservatives and cancer risk. Participants, who were cancer-free at the study’s start, completed detailed dietary records for an average of 7.5 years,and their health was tracked through December 31,2023.
Why Preservatives Are Being Investigated
Food preservatives extend the shelf life of packaged foods by preventing spoilage. Prior laboratory studies have suggested some preservatives can cause cellular and DNA damage, but real-world evidence linking them to cancer risk has been limited until now.
Specific Preservatives Examined
The study focused on 17 individual preservatives commonly found in processed foods and beverages, including:
- Citric acid
- Lecithins
- Total sulfites
- Ascorbic acid
- Sodium nitrite
- Potassium sorbate
- Sodium erythorbate
- Sodium ascorbate
- Potassium metabisulfite
- Potassium nitrate
Need for Further Research
The researchers emphasize the need for additional studies to confirm these findings and fully understand the connection between food preservatives and cancer. They suggest a re-evaluation of current safety standards for these additives may be warranted to better protect consumers.
