Common Food Preservatives Tied to Modestly Higher Cancer Risk in Landmark Study

A 14-year study of over 100,000 people reveals that certain food preservatives—found in processed snacks and beverages—are linked to a significant rise in common cancers like breast and prostate.

The NutriNet-Santé cohort study followed 105,260 participants (79% women, average age 42) over 14 years, analyzing 17 preservatives including potassium sorbate, sodium nitrite, and potassium nitrate. During 7.5 years of cancer surveillance, researchers recorded 4,226 confirmed cancer cases.

Higher intakes of several preservatives were associated with increased cancer risks compared to non-consumers or lower consumers, with potassium sorbate showing a 14% overall cancer risk increase and a 26% rise in breast cancer risk.

Sodium nitrite correlated with a 32% higher prostate cancer risk, while potassium nitrate was linked to 13% higher overall cancer risk and 22% increased breast cancer risk.

Researchers emphasized the study’s limitations, noting its observational design cannot establish causation. The findings suggest the need for regulatory reevaluation of preservative safety and consumer guidance toward minimally processed diets.

As the study states, "This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies..."

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