Study Finds Certain Food Preservatives Potentially Associated with Cancer - Video

Could your packaged snacks be quietly raising cancer risk? A major long-term study from France, published in The BMJ, suggests that regularly consuming certain food preservatives may slightly increase the risk of developing cancer. These additives, widely used in processed foods and drinks to extend shelf life, have long raised safety questions, but real-world evidence linking them to cancer has been limited—until now.

The NutriNet-Santé study followed 105,260 cancer-free adults aged 15 and older (average age 42; 79% women) for an average of 7.5 years. Participants recorded detailed 24-hour dietary intake, allowing researchers to track exposure to 17 common preservatives—including citric acid, potassium sorbate, sodium nitrite, potassium nitrate, and acetic acid—and monitor subsequent cancer diagnoses. During follow-up, 4,226 participants developed cancer, including breast, prostate, and colorectal cancers.

Overall, most preservatives showed no association with cancer. However, higher intakes of certain non-antioxidant preservatives—potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid—were linked to increased risks. For example, potassium sorbate was associated with a 14% higher overall cancer risk and a 26% higher risk of breast cancer. Sodium nitrite intake corresponded to a 32% higher prostate cancer risk, while potassium nitrate and acetic acid were tied to elevated overall and breast cancer risks. Among antioxidant preservatives, only sodium erythorbate showed a small association with higher cancer incidence.

Researchers caution that the study cannot prove causation and that other factors may contribute. Still, the large sample size, detailed dietary tracking, and long follow-up provide valuable insights. Potential biological mechanisms include immune and inflammatory changes triggered by certain preservatives.

The findings highlight the importance of reducing unnecessary preservative intake and favoring freshly prepared, minimally processed foods. They also call for a re-evaluation of regulatory safety limits, labeling transparency, and monitoring practices for food additives, balancing preservation benefits with long-term health risks.

REFERENCE: Anaïs Hasenböhler, Guillaume Javaux, Marie Payen de la Garanderie, Fabien Szabo de Edelenyi, Paola Yvroud-Hoyos, Cédric Agaësse, Alexandre De Sa, Inge Huybrechts, Fabrice Pierre, Marc Audebert, Xavier Coumoul, Chantal Julia, Emmanuelle Kesse-Guyot, Benjamin Allès, Valérie Deschamps, Serge Hercberg, Benoit Chassaing, Bernard Srour, Mélanie Deschasaux-Tanguy, Mathilde Touvier. Intake of food additive preservatives and incidence of cancer: results from the NutriNet-Santé prospective cohort. BMJ, 2026; 392: e084917 DOI: 10.1136/bmj-2025-084917