Two large French studies link common food preservatives like nitrites to a moderately higher risk of cancer and type 2 diabetes, urging consumers to choose less processed foods.
PARIS: Eating some common food preservatives is linked to a moderately higher risk of developing cancer and type 2 diabetes, according to two large French studies.
The first study, published in the BMJ, observed associations between widely used preservatives and higher incidences of overall, breast and prostate cancers.
The preservatives included nitrites and nitrates, often used to cure ham, bacon and sausages.
The second study, published in Nature Communications, also found a link between certain food additives and developing type 2 diabetes.
Both studies were based on an ongoing project where over 100,000 French people regularly report their diet.
French epidemiologist Mathilde Touvier, who supervised both studies, told AFP that consuming products with preservatives does not mean immediate illness.
“But we need to limit how much we are exposed to these products,” she said.
The strongest link was between sodium nitrite and prostate cancer, increasing risk by around a third.
For comparison, heavy smoking raises lung cancer risk by more than 15 times.
Potassium sorbate, used to inhibit mould, was associated with twice the risk of developing diabetes.
Outside experts called for more research, noting observational studies cannot prove direct cause and effect.
Tom Sanders, a nutrition expert at King’s College London, cautioned results could be due to other known risk factors.
For example, processed meat and alcohol are already strongly linked to higher cancer rates.
He suggested it might be the wine, not the preservative sodium metabisulphite used in winemaking, causing the association.
One option could be to label foods using nitrates or nitrites with a health warning, he added.
The studies were published days after the UK banned daytime ads for unhealthy food and drinks high in fat, salt and sugar.
