Processed-Food Additives Linked to Higher Cancer and Diabetes Risk in Large French Study
Two large French NutriNet-Santé analyses link higher intake of common food preservatives with increased risk of type 2 diabetes and certain cancers (notably breast and prostate) among 100k+ adults followed for ~7 years; non-antioxidant preservatives such as sorbates and nitrites showed the strongest associations (e.g., potassium sorbate with ~14% higher overall cancer and ~26% higher breast cancer risk; sodium nitrite with ~32% higher prostate cancer risk), while 12 of 17 preservatives studied were tied to higher diabetes risk. Some antioxidants also linked to cancer risk. Researchers call for regulatory review and more research, and advocate limiting ultraprocessed foods and additives.
