Health Update: Health Update: Common food preservatives, often found in deli meat, linked to cancer – What Experts Say– What Experts Say.
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Consuming preservatives commonly found in industrially processed foods and beverages like deli meat and breakfast cereal is associated with an increased risk of cancer, according to a new study.
The study, published in BMJ on Jan 7, found that higher intake of several preservatives that are often used to extend a product’s shelf-life were linked to a higher risk of cancers compared with those who ate less or none at all.
Researchers used detailed dietary and health data from more than 105,000 participants between 2009 to 2023 to analyze the impact of 17 different preservatives.
Though some of these preservatives were not associated with cancer incidence, others were, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid.
For example, sorbates (a chemical used to prevent mold and bacteria growth) were associated with a 14% increased risk of overall cancer and 26% increased risk of breast cancer. Sulfites (used in fermented products like wine and beer) were associated with a 12% increased risk of overall cancer.
Sodium nitrite, which is used to preserve bacon, ham and other products, was associated with a 32% increased risk of prostate cancer. A related preservative called potassium nitrate was associated with a 13% increased risk of overall cancer and 22% increased risk of breast cancer.
These compounds were found in various products.
About 85% of sulfite intake was from alcoholic drinks; 54% of nitrites and 80% of nitrates were from processed meat; and 44% of propionates were from refined grains and cereals, according to the study.
This was an observational study, meaning it does not confirm a cause and effect, but the authors said the results were consistent with what existing data suggests.
“This study brings new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer,” the authors wrote, adding that more research is needed to better understand the potential risks.
The food additives linked to cancer in the study are currently considered GRAS, or “generally recognized as safe,” according to the US Food and Drug Administration. In the past, the FDA has re-evaluated items on the GRAS list as research advances.
For now, the authors urge manufacturers to limit unnecessary preservatives and recommend that consumers opt for minimally processed foods.
The push for whole, minimally processed foods is part of Health Secretary Robert F. Kennedy Jr.’s recently released U.S. dietary guidelines. But some experts worry the emphasis on protein and red meat in the guidelines may have Americans reaching for processed meats, which have been shown to lead to negative health outcomes along with other processed foods and beverages.
Red and processed meats have long been considered carcinogens, with a direct link to colon cancer, by the World Health Organization.