Study Links Certain Food Preservatives to Slightly Higher Cancer Risk

A large French study published in The BMJ suggests that higher long-term intake of some food preservatives may be linked to a modestly increased risk of cancer. These additives are widely used in processed foods and beverages to prevent spoilage and extend shelf life.

Researchers followed more than 105,000 adults from the NutriNet-Santé cohort for over a decade, analyzing detailed dietary records alongside cancer diagnoses. Overall preservative intake was not associated with cancer risk, and most individual additives showed no link. However, higher consumption of certain preservatives—including potassium sorbate, sulfites, sodium nitrite, potassium nitrate, and acetic acid—was associated with increased risks of specific cancers, particularly breast and prostate cancer.

Because the study was observational, it cannot prove cause and effect. Still, the findings align with earlier laboratory research suggesting that some preservatives may influence inflammation or immune function. The authors say the results raise important questions about current food additive regulations and support recommendations to limit ultra-processed foods in favor of fresher, minimally processed options.

02-02-2026