Preservative additives, such as sorbates, sulfites and nitrites, extend the shelf life of foods, prevent spoilage and oxidation and inhibit the growth of microbes. They are found in all types of foods and are widely used in food processing. However, a large-scale epidemiological study, in two articles published on Thursday, January 8, suggests that high exposure to these additives may be associated with long-term health risks.
The research, led by the Nutritional Epidemiology Research Team (Cress-EREN), which is affiliated with the French National Institute of Health and Medical Research (INSERM) and the French National Research Institute for Agriculture, Food and Environment (INRAE), was based on a nationwide study of more than 105,000 adults called NutriNet-Santé. These participants regularly reported all their food consumption over 24-hour periods, and their health data were tracked for several years.
The first article, published in the British Medical Journal, reports a significant association between the consumption of preservative additives and the risk of several cancers (especially breast and prostate cancer). The second article, published in Nature Communications, focuses on the link between these same compounds and type 2 diabetes.
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