"While more studies are needed, they said the findings should lead to a re-evaluation of regulations governing the use of preservatives by companies in products such as ultra-processed foods (UPF) to improve consumer protection worldwide. Preservatives are substances added to packaged foods to extend shelf life. Previous experimental studies have shown that certain preservatives can damage cells and DNA, but firm evidence linking preservatives to type 2 diabetes or cancer risk remains scarce."
"For example, potassium sorbate was associated with a 14% increased risk of overall cancer and a 26% increased risk of breast cancer, while sulfites were associated with a 12% increased risk of overall cancer. Sodium nitrite was associated with a 32% increased risk of prostate cancer, while potassium nitrate was associated with an increased risk of overall cancer (13%) and breast cancer (22%)."
Higher consumption of some food preservatives is associated with increased risks of type 2 diabetes and various cancers. Preservatives are added to packaged foods to extend shelf life and are widely used, especially in ultra-processed foods. Experimental evidence indicates certain preservatives can damage cells and DNA, though definitive links to chronic disease have been limited. Analyses used diet and health data from over 100,000 French adults (2009–2023) and examined 17 individual preservatives. Several preservatives, including potassium sorbate, sulfites, sodium nitrite, and potassium nitrate, were associated with increased risks for overall cancer and specific sites like breast and prostate.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]