Studies link common food preservatives to higher cancer, diabetes risk

Commonly used food preservatives designed to extend shelf life and prevent spoilage may be associated with an increased risk of several cancers and type 2 diabetes, according to two major new studies conducted in France.

The findings emerged from research based on data from the NutriNet-Santé study, one of Europe’s largest ongoing nutrition and health cohorts.

The study raises fresh concerns about the long-term health effects of additives that are widely used in processed foods across Europe and the United States.

Senior author of the research, Mathilde Touvier, who is also the principal investigator of the NutriNet-Santé project, said the results carry significant public health implications.

“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,” Touvier said.

The NutriNet-Santé study, launched in 2009, follows more than 170,000 adult participants across France. It relies on detailed, web-based self-reports of dietary intake and lifestyle habits, which are then matched with participants’ medical records stored within the French national health care system.

This approach allows researchers to track long-term health outcomes in relation to specific dietary exposures.

According to the researchers, the two studies analysed the consumption of commonly used preservatives and examined their association with chronic diseases over time.

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The results suggested that higher intake of certain preservatives was linked to an elevated risk of developing some forms of cancer, as well as type 2 diabetes.

While the studies did not establish a direct cause-and-effect relationship, the researchers said the associations remained significant even after adjusting for factors such as age, sex, body mass index, physical activity and overall diet quality.

The findings add to a growing body of scientific evidence questioning the safety of some food additives when consumed regularly over long periods. Preservatives are commonly found in processed foods, including packaged meats, baked goods, soft drinks and ready-to-eat meals.

Public health experts say the research underscores the importance of dietary patterns that prioritise fresh and minimally processed foods, while also highlighting the need for regulators to continually reassess the safety thresholds of widely used food additives.

The researchers called for further studies to better understand the biological mechanisms behind the observed associations and to evaluate whether similar patterns are evident in populations outside France.