Food Preservatives Linked to Cancer in New Study

Consuming preservatives commonly found in industrially processed foods and beverages like deli meat and breakfast cereal is associated with an increased risk of cancer, according to a new study.

The study, published in BMJ on January 7, found that higher intake of several preservatives used to extend a product's shelf-life were linked to higher cancer risk compared with people who ate less or none at all.

Researchers used detailed dietary and health data from more than 105,000 participants between 2009 to 2023 to analyze the impact of 17 different preservatives.

Some of these preservatives weren't associated with cancer. Others were, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid.

What the Study Found

Sorbates, a chemical used to prevent mold and bacteria growth, were associated with a 14% increased risk of overall cancer and 26% increased risk of breast cancer. Sulfites, used in fermented products like wine and beer, were associated with a 12% increased risk of overall cancer.

Sodium nitrite, which is used to preserve bacon, ham and other products, was associated with a 32% increased risk of prostate cancer. A related preservative called potassium nitrate was associated with a 13% increased risk of overall cancer and 22% increased risk of breast cancer.

These compounds were found all over the place.

About 85% of sulfite intake came from alcoholic drinks. 54% of nitrites and 80% of nitrates came from processed meat. 44% of propionates came from refined grains and cereals, according to the study.

What This Actually Means

This was an observational study, meaning it doesn't confirm cause and effect. But the authors said the results were consistent with what existing data suggests.

"This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer," the authors wrote, adding that more research is needed to better understand the potential risks.

The food additives linked to cancer in the study are currently considered GRAS, or "generally recognized as safe," according to the U.S. Food and Drug Administration. In the past, the FDA has re-evaluated items on the GRAS list as research advances.

For now, the authors are urging manufacturers to limit unnecessary preservatives and recommending that consumers opt for minimally processed foods.

The Bigger Picture

The push for whole, minimally processed foods is part of Health Secretary Robert F. Kennedy Jr.'s recently released U.S. dietary guidelines. But some experts worry the emphasis on protein and red meat in the guidelines may have Americans reaching for processed meats, which have been shown to lead to negative health outcomes along with other processed foods and beverages.

Red and processed meats have long been considered carcinogens with a direct link to colon cancer by the World Health Organization.

What It Most Important

The specific preservatives linked to increased cancer risk are the ones keeping your deli meat from spoiling, your wine from going bad, your bacon lasting longer in the fridge. Sodium nitrite in bacon and ham associated with a 32% increased prostate cancer risk is notable. That's a big number.

Observational study means researchers can't say for certain these preservatives cause cancer. Just that people who consumed more of them got cancer at higher rates than people who didn't. It could be other factors at play. Maybe people eating lots of processed foods have other unhealthy habits. But the pattern matches what previous research has suggested.

The fact that these preservatives are currently considered "generally recognized as safe" by the FDA doesn't mean much. The GRAS list gets updated as new research comes out. This study might be one more piece of evidence pushing the FDA to take another look.

The new dietary guidelines pushing protein and red meat could backfire if people interpret that as permission to load up on processed meats. There's a difference between a steak and a pack of deli ham, even though both are red meat. Processing matters. The preservatives matter.

Authors are calling for manufacturers to limit unnecessary preservatives. Key word being unnecessary. Some preservation is needed for food safety. The question is whether all the preservatives currently used are actually necessary or just convenient for manufacturers.

The Bottom Line

For consumers, the advice is straightforward even if following it isn't always easy. Eat more whole foods, and less processed stuff. Choose fresh meat instead of deli meat. Pick fresh fruits and vegetables instead of packaged snacks. Drink water instead of wine if you're really concerned.

Nobody's perfect with their diet. But this study gives you one more reason to think twice before grabbing that pack of processed lunch meat.

Did you find this information useful? Feel free to bookmark or to post to your timeline to share with your friends.