Higher intake of processed foods with preservatives may raise risk of Cancer

People who consume more industrially processed foods and beverages containing preservatives may face a higher risk of cancer, according to a study published in The British Medical Journal. Researchers found that higher intake of several commonly used preservatives mostly non-antioxidants such as potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid was associated with an increased risk of cancer compared with low or non-consumption.
The researchers from Université Paris Cité in France said the findings could help agencies re-evaluate the safety of food additives, weighing their benefits for food preservation against potential cancer risks. The research, led by scientists from Université Paris Cité, followed over 105,000 cancer-free participants. During the study period, more than 4,200 people were diagnosed with cancer. The researchers said the findings highlight the need for further studies and support existing advice to limit consumption of processed foods and meats.