Overview
- Higher overall intake of preservative additives was associated with a 47% increase in type 2 diabetes incidence, with non‑antioxidant preservatives at 49% and antioxidant additives at 40% in the Nature Communications analysis of 108,723 adults.
- Of 17 preservatives examined for diabetes, 12 showed positive associations, including potassium sorbate (E202), potassium metabisulfite (E224), sodium nitrite (E250), acetic acid (E260), sodium acetates (E262) and calcium propionate (E282).
- The BMJ cancer study of 105,260 participants found no link for total preservatives overall but reported higher risks tied to specific compounds, such as potassium sorbate (14% higher overall cancer risk and 26% for breast cancer) and sodium nitrite (32% higher prostate cancer risk).
- Additional cancer associations included potassium nitrate (13% higher overall and 22% breast cancer risk), total acetates (15% higher overall and 25% breast cancer risk) and acetic acid (12% higher overall cancer risk), with sodium erythorbate also implicated.
- Authors and outside experts emphasize the observational design and potential confounding, urge further mechanistic and confirmatory studies, suggest regulatory re‑evaluation of additive use and advise consumers to favor minimally processed foods.