Common food preservatives widely used to extend shelf life may be linked to a higher risk of type 2 diabetes and certain cancers, according to two large studies that are prompting renewed scrutiny of food additives.
The research, published in the journals Nature Communications and The BMJ, analyzed long‑term dietary and health data from more than 100,000 adults in France enrolled in the NutriNet‑Santé study. Researchers found associations between higher consumption of several preservatives and increased rates of type 2 diabetes and some cancers, though they emphasized the findings do not prove cause and effect.
In the diabetes study, scientists identified 12 preservatives linked to a greater likelihood of developing type 2 diabetes over the study period. Participants with higher overall intake of preservatives—many of which were consumed through ultra‑processed foods—were more likely to develop the disease during follow‑up.
A separate analysis by the same research team examined cancer outcomes and found that higher consumption of certain preservatives was associated with increased incidence of overall cancer as well as specific types, including breast and prostate cancer. Not all preservatives studied were linked to cancer risk, and researchers found no association between total preservative intake and cancer overall.
The studies tracked participants for an average of several years and relied on repeated dietary questionnaires to estimate preservative exposure. Researchers noted that about one‑third of the preservatives consumed came from ultra‑processed foods, which have previously been associated with poorer health outcomes.
Health experts caution that observational studies cannot establish direct causation and that other lifestyle and dietary factors may contribute to the increased risks observed. Still, the findings add to a growing body of evidence suggesting potential health concerns tied to highly processed diets.
Researchers said the results support public health recommendations encouraging people to limit ultra‑processed foods and choose fresher, minimally processed options when possible. They also called for further research to better understand the long‑term health effects of food preservatives and to inform future regulatory decisions.
Source: Medical News Today
