Two Studies Link Preservatives to Higher Risk of Cancer and Type 2 Diabetes

Some of the most common food preservatives have been linked to an increase in cancer and type 2 diabetes. What did the results of these two studies reveal about the potential health risks of these preservatives? Read on for the details.

Connections Between Preservatives and Cancer

According to two new studies out of France, some of the most widely used food preservatives have been linked to an increased risk of several forms of cancer as well as type 2 diabetes. The NutriNet-Santé study looked at the data from 170,000 participants since 2009, comparing information about diet and lifestyle with health information stored in the French national health care system.

While the study's authors concede that the results need to be confirmed, the preliminary results raise concern about the safety of preservatives used in food to keep products safe and extend the shelf life. The study was the first of its kind, meaning that the link between the preservatives and the rise of these health issues is still in its early stages of confirmation.

The results of the study surrounding preservatives and cancer were published last week in The BMJ journal. The researchers looked at the impact of 58 different preservatives on approximately 105,000 people who were cancer-free in 2009. The study followed the subjects for up to 14 years, comparing those who ate the most preservatives to those who ate the least.

The researchers then narrowed the scope of the study, looking at 17 preservatives that were consumed by at least 10% of the subjects. Of these 17, 11 of them showed no relationship to higher rates of cancer. However, the six preservatives that were linked to cancer are all considered to be in the GRAS class, standing for "generally recognized as safe," raising questions about current safety standards. These six preservatives include sorbates, sodium nitrite, acetates, acetic acid, potassium nitrate, and potassium metabisulfite.

Sodium nitrite raised the biggest warning flag. This chemical salt is most typically used in processed meats such as bacon and ham. This preservative was linked to a 32% increase in the chance of prostate cancer. Potassium nitrate was associated with a 22% greater risk of breast cancer as well as a 13% increase in all types of cancers.

Potassium sorbate demonstrated a substantial 26% higher risk for breast cancer in addition to a 14% increase in all types of cancers. These salts are most commonly used in baked goods, cheese, and wine as a way to prevent the growth of mold and yeast.

According to the study, potassium metabisulfite was linked to a 20% increase in breast cancer and a 11% greater chance of all cancers. This preservative is widely used in winemaking and brewing.

Acetates were associated with a 25% higher chance of a breast cancer diagnosis and a 15% increase in all other cancers. This type of preservative is commonly found in cheese, bread, and processed meat. Lastly, acetic acid, the primary ingredient in vinegar, was linked with a 12% boost in the risk of all cancers.

Connections Between Preservatives and Type 2 Diabetes

Likewise, the results of the study linking preservatives with type 2 diabetes were published last week in the journal Nature Communications. The researchers involved in this study examined the data from 109,000 of the NutriNet-Santé participants who did not have type 2 diabetes when the study began.

Of the 17 preservaties examined, 12 of them were linked with almost a 50% higher risk of being diagnosed with type 2 diabetes in those who reported eating the highest levels. Five of the preservatives linked with a higher risk of cancer were also associated with a greater chance of developing type 2 diabetes. These five include potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate.

The preservative calcium propionate was also connected with a higher risk of type 2 diabetes. This product is used to mitigate the growth of mold and bacteria on processed foods.

The study on type 2 diabetes revealed that several antioxidant additives also increased the risk of developing this disease. A handful of these additives increased this threat by 42%, including a form of vitamin E, a buffered form of vitamin C, phosphoric acid, and citric acid.

Both studies accounted for factors such as tobacco and alcohol use, physical activity habits, medication use, and other lifestyle factors.

Scientists caution that more research is needed to confirm and expand the findings from these two initial studies. However, the preliminary results are certainly alarming to some health experts. Regardless of the validity of these findings, a diet that is flush with whole and unprocessed foods is always the best strategy if eating healthy and minimizing risks is your goal.

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