Khaberni - Two new scientific studies conducted in France have revealed a potential link between some preservatives commonly used in the food industry and an increased risk of various types of cancer and type 2 diabetes, in what are considered to be the first global results in this field.
The studies relied on data from the extensive French NutriNet-Santé project, which has been tracking more than 170,000 participants since 2009, comparing their detailed dietary patterns with their official medical records, according to a report by CNN America.
The lead researcher in both studies, Mathilde Touvier, director of research at the French National Institute of Health and Medical Research, stated that these findings are "very important," as the preservatives included in the research are widely used not only in Europe but also in the United States. However, she emphasized the need for caution, stressing that the results "need to be confirmed through further research."
The first study, published in the medical journal BMJ, followed more than 105,000 people not diagnosed with cancer for up to 14 years. Researchers examined the impact of 58 preservatives, finding that six of them were linked to an increased risk of cancer, despite being classified as "generally safe" by the U.S. Food and Drug Administration.
Among these substances:
- Sodium nitrite, widely used in processed meats, which was linked to a 32% increased risk of prostate cancer.
- Potassium nitrate, associated with a 22% increased risk of breast cancer.
- Sorbates, used in baked goods, cheeses, and wine, which were linked to a 26% increased risk of breast cancer.
- Potassium metabisulfite, used in winemaking, was associated with an increased risk of cancer.
- Acetates and acetic acid, which were found to be associated with increased overall cancer rates.
The researchers noted that isolating certain antioxidants, such as vitamins C and E, and using them as food additives could change their health effects compared to consuming them in whole, natural foods.
Risk of Type 2 Diabetes
The second study, published in the journal Nature Communications, followed about 109,000 people not diagnosed with diabetes, finding that high exposure to some preservatives was linked to a nearly 50% increased risk of type 2 diabetes.
It was found that five preservatives were common in increasing the risk of both cancer and diabetes, notably sodium nitrite, sorbates, and acetic acid. Other substances, such as calcium propionate and certain synthetic antioxidants, were also linked to an increased risk of diabetes.
Although the studies are observational and do not prove a direct causal relationship, the researchers affirm that the results strengthen calls for a reassessment of regulations governing the use of preservatives in the food industry.
In this context, experts in preventive medicine believe that these findings provide an additional reason to emphasize the importance of relying on fresh, whole, and minimally processed foods as the safest option for long-term human health.
