CNN – Common preservatives used to keep food safe and extend shelf life may be linked to a higher risk of several cancers and Type 2 diabetes, according to two new studies from France.
“These are very important findings for preservatives that are not only widely used in the French and European markets, but also in the United States,” said senior author Mathilde Touvier, principal investigator of the NutriNet-Santé study used to conduct the research.
The NutriNet-Santé study, which began in 2009, compares over 170,000 participants’ web-based reports on diet and lifestyle with their medical data stored in the French national health-care system.
Cancer and preservatives
Sodium nitrite, a chemical salt commonly used in processed meats such as bacon, ham and deli meats, was associated with a 32 per cent increase in the risk of prostate cancer.
Its cousin, potassium nitrate, was associated with a 22 per cent higher risk of breast cancer and a 13 per cent increase in all cancers. The World Health Organization has long considered processed meat as a carcinogen, with a direct link to colon cancer.
Sorbates, especially potassium sorbate, were associated with a 26 per cent higher risk for breast cancer and a 14 per cent increase in all types of cancers. These water-soluble salts are used in wine, baked goods, cheeses and sauces to prevent molds, yeast and some bacteria.
Potassium metabisulfite, often used in winemaking and brewing, was associated with a 20 per cent increase in breast cancer and 11 per cent higher risk of all cancers, according to the study.
Acetates, which come from natural fermentation and are used in foods such as meat, sauces, breads and cheese, were linked to a 25 per cent higher risk of breast cancer and 15 per cent increase in cancer in general.
Acetic acid, the main ingredient in vinegar, was associated with a 12 per cent increase in the risk of all cancers, the study found …
