A French study of more than 100,000 adults followed for over a decade found that several commonly used food preservatives were associated with a higher risk of developing cancer. While total preservative intake and 11 of the 17 preservatives studied showed no clear cancer link, higher consumption of potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, acetic acid and sodium erythorbate was associated with increased cancer incidence. Certain preservatives were tied to higher risks of specific cancers, including breast cancer (potassium sorbate, potassium nitrate, acetates) and prostate cancer (sodium nitrite), with risk increases ranging from about 12% to 32%. The preservatives linked to…

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