Some Food Preservatives Tied to Higher Cancer Risk, Study Finds
A BMJ-backed study tracking over 100,000 people for about 15 years found that higher intake of several common food preservatives (including sulfites, nitrates/nitrites, and potassium sorbate) was linked to a modestly higher risk of overall cancer and some cancer types. The authors emphasize association, not causation, and experts note results may reflect broader ultra-processed diets. To reduce risk, focus on whole foods, read labels, limit processed meats, and consider safer preservation methods when possible.