Preservatives in Everyday Foods Linked to Cancer and Diabetes Risk, Two French Studies Reveal
Two large French studies published Thursday link common food preservatives to a slightly higher risk of developing cancer and diabetes, but experts caution that these observational studies cannot prove a direct cause-and-effect relationship. The ongoing project includes more than 100,000 French people who fill out regular dietary questionnaires. French epidemiologist Mathilde Touvier, who supervised both studies, told AFP that 'consuming products with preservatives does not mean you will immediately develop cancer'. She added: 'The message for the general public is to choose the least processed foods when shopping in the supermarket.' These studies were published days after the UK banned daytime TV, radio, and online advertisements for unhealthy foods high in fat, salt, and sugar.
In This Article:
BMJ Study Links Common Preservatives to Higher Cancer Rates
The BMJ study said it observed 'multiple associations between preservatives that are widely used in industrial foods and beverages on the European market… and higher incidences of overall, breast and prostate cancers'. The preservatives included nitrites and nitrates, which are often used to cure ham, bacon, and sausages. The strongest link found was between sodium nitrite and prostate cancer, which increased the risk by around a third. However, the level of increased risk remained moderate. For comparison, heavy smoking raises the risk of getting lung cancer by more than 15 times. The study is based on an ongoing project in which more than 100,000 French people fill out regular questionnaires about their diet. It should be noted that these observational findings do not prove causation, and experts urge cautious interpretation.
Nature Communications Study Links Additives to Type 2 Diabetes
The Nature Communications study also found a link between eating some food additives and developing type 2 diabetes. Potassium sorbate, which is commonly used to stop mold and bacteria from growing in food and drink, was associated with twice the risk of developing diabetes. Both studies were based on the same ongoing research project described above. French epidemiologist Mathilde Touvier, who supervised both studies, told AFP that 'consuming products with preservatives does not mean you will immediately develop cancer'.
Experts Caution Against Jumping to Conclusions and Call for Caution
Researchers not involved in the studies praised its robust methodology but warned it was premature for consumers to change their behavior until more research is conducted. Tom Sanders, a nutrition expert at King’s College London, cautioned that the results could be 'due to an inability to completely correct for other factors already known to contribute to risk'. He noted that processed meat and alcohol are both already strongly linked to higher cancer rates and suggested that it could be the wine, not sodium metabisulfite used in winemaking, that produced the association. As a precaution, one option could be to label foods 'that use nitrates/nitrites with a health warning', he added.
Public Health Context and Calls for Action
The studies were published days after the UK banned daytime TV, radio, and online advertisements for unhealthy food and drinks that are high in fat, salt, and sugar. Related: Experts Call For Urgent Action on Ultra-Processed Foods After Landmark Review. Related: Ultra vs. Minimally Processed Food: Simple Tips to Make Better Choices. © Agence France-Presse
