Overview
- Two linked analyses of the NutriNet‑Santé cohort (>100,000 adults; 2009–2023) estimated preservative exposure using repeated 24‑hour, brand‑specific food records cross‑referenced with Open Food Facts, Oqali and EFSA databases.
- In Nature Communications, participants with the highest preservative intake had about a 47% higher incidence of type 2 diabetes, with 12 of 17 individually assessed additives associated with increased risk.
- The BMJ study reported modest cancer associations for specific preservatives, including potassium sorbate (+14% overall, +26% breast), total sulfites (+12% overall), sodium nitrite (+32% prostate), potassium nitrate (+13% overall, +22% breast), and acetates or acetic acid.
- Overall preservative intake showed no association with total cancer incidence, and among antioxidant additives only erythorbates (notably sodium erythorbate) were linked to higher cancer risk, while most tested preservatives showed no association.
- Researchers and external experts emphasized that the results do not prove causation, urged consumers to favor minimally processed foods, and pointed to potential regulatory steps such as clearer labeling and tighter limits on certain additives.