These Common Food Preservatives May Be Linked To Cancer, According To A New Study

• One large study followed more than 100,000 people for nearly 15 years and found an association between increased intake of certain preservatives and a slightly increased risk of cancer.

• Although the researchers flagged a small number of additives, experts stress that the results show an association rather than a cause-and-effect relationship and may reflect ultra-processed diets as a whole.

• If you’re worried, instead of panicking and organizing your kitchen, focus on limiting ultra-processed foods, reading labels, and structuring your diet around whole foods.

Recent research has called into question the long-term health effects of common food preservatives. This study BMJ Grouptracked more than 100,000 people for nearly 15 years and found that some common food preservatives may be associated with an increased risk of cancer. Previous studies have suggested that certain preservatives can damage cells and DNA, but the scientists wanted to see if these additives were associated with an increase in cells and DNA. cancer risk In real world dieting.

The study looked at 17 different preservatives and found that only some were associated with a higher cancer risk. In particular, potassium sorbate, potassium nitrate, sodium nitrite, and sulfites were associated with an increased risk of cancer overall, as well as certain types of cancer, such as breast and prostate cancer. However, simply because those who ingested more preservatives had a higher risk of developing the disease. cancer The preservative itself is not the culprit. Other factors may also be involved.

So what does this mean for the everyday consumer?

“This study found an association, not causation, between increased intake of certain food preservatives and a modest increase in cancer risk,” says the nutritionist. Lauren ManakerMS, RDN explains. “It is important to note that this does not mean that these preservatives directly cause cancer. Rather, the findings of this study may reflect the overall effect of a high-content diet.” ultra-processed foodsThey tend to be low in nutrients and high in additives. ”

nutritionist whitney stuartMS, RDN agreed, pointing out that the study could not take into account all lifestyle factors such as smoking, BMI, and physical activity. She goes on to say, “Not all preservatives carry the same level of risk; it varies by type, dose, and food matrix. The actual risk increases with the frequency and amount of consumption. Occasional consumption poses different risks compared to daily consumption.”

and as a nutritionist Jessica Clancy StrahanMA, RDN notes that labels do not list the exact amount of preservatives used, making it difficult for researchers to determine total intake. Exposure is also difficult to measure because different brands use different additives and not all synthetic preservatives carry the same level of risk.

Which preservatives pose the greatest risk and what types of foods contain them?

This study identified several common food preservatives that may be associated with increased cancer risk. Clancy Strahan and weight loss expert Sam Watts personal trainer hoodbreaks down preservatives associated with increased overall cancer risk.

• Sulphites: Commonly found in wine, dried fruit, some shrimp and vegetables

• Nitrates, nitrites, erythorbate: Found in processed meats such as hot dogs, bacondeli meat, sausage

• Propionate: Found in refined cereals and baked goods

• Ascorbate and citrate: Found in refined fruit and vegetable products

• Tocopherol: Commonly found in breakfast cereals

Some preservatives are associated with more specific cancer risks, such as breast and prostate cancer.

other the study It also suggests that BHA, BHT, benzoate, nitrate, nitrite, and sulfite may be associated with colorectal cancer. Many of these additives are found in sweetened yogurt, frozen foods, energy drinkshelf-stable baked goods, sweet cereals, packaged snacks, instant noodles, ready-to-eat foods, etc.

What can consumers do to reduce risk?

“The key here is not to rush and throw everything in the fridge,” Watts says. As it turns out, preservatives have their benefits. It can extend the shelf life, reduce the cost of groceries, and save money. food waste. Stuart recommends limiting highly processed meats, reading labels on packaged foods, and building your diet around whole foods.

When scanning ingredient lists, Clancy Strahan recommends choosing the shortest list possible and opting for foods that are naturally rich in vitamin C and vitamin E. “To shift the balance toward prevention, whole foods are more important than preserved or ultra-processed foods,” she says. Manakar added: “While occasional consumption of processed foods is unlikely to cause significant harm, moderation is key.”

Consumers can also encourage food companies to use safer preservation methods, such as herbs, spices, fermentation and plant-based preservatives, Clancy Strahan said. “For example, rosemary extract, which is used as a natural preservative, has been shown in laboratory studies to potentially inhibit the growth of cancer cells,” she says.

Other notes

“Context is important in nutrition research. No single compound determines risk; overall dietary patterns and lifestyle choices also play an important role,” Stuart says. While it’s wise to limit how often you eat foods laden with these preservatives, the occasional indulgence isn’t necessarily worth the stress.

Watts added that people who consume more additives may also be more likely to eat more. junk food All in all, this is not healthy to begin with. The study is “not a panic button, but a cautionary tale,” he says. The most important takeaway: Check labels, choose whole foods and minimally processed foods when possible, and combine that with staying active and prioritizing your overall health.

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