New Data Link Food Preservatives With Higher Cancer and Type 2 Diabetes Risk

Original Article: https://www.medscape.com/viewarticle/new-data-link-food-preservatives-higher-cancer-t2d-risk-2026a10001zz

Summary of the Findings

New research suggests that people who eat higher amounts of food preservative additives — chemicals added to processed foods to extend shelf life — may have a greater risk of developing cancer and type 2 diabetes over time. These findings come from large observational studies that followed more than 100,000 adults for many years, looking at detailed diet records and health outcomes. While these studies do not prove that preservatives cause disease, they found consistent associations between higher preservative intake and increased rates of both conditions.

What the Research Showed

Researchers analyzed hundreds of food additives classified as preservatives and focused on 17 that were most commonly added to food. For type 2 diabetes, the amount of preservative consumption was linked to a significantly higher risk of developing the condition. Several individual preservatives, including potassium sorbate, sodium nitrite, acetic acid, and others, were associated with this increased risk. For cancer, some individual preservatives like sorbates and sulfites were tied to somewhat higher rates of overall cancer and specific cancers such as breast and prostate, though not all preservatives showed this link.

Why It Matters

These studies raise concerns because preservative additives are widespread in ultra-processed foods, which make up a large share of many people’s diets. If these associations reflect real health effects, then high preservative exposure could be a previously under-recognized factor contributing to the global rise in both type 2 diabetes and certain cancers. That said, the evidence is observational, meaning it shows correlation but not direct cause and effect — other dietary and lifestyle factors might also play a role.

What Experts Suggest

While more research is needed to confirm and better understand these findings, researchers and public health experts recommend limiting highly processed foods and choosing more fresh, minimally processed foods as part of a healthy diet. Reducing reliance on foods with many additives could help lower exposure to preservatives and support overall long-term health.