Researchers say the results could have meaningful implications for public health, especially because these additives are so widely used.
A new study from France, published in The BMJ, suggests that people who consume higher amounts of food preservatives may face a slightly increased risk of developing cancer. These additives are a routine part of many industrially processed foods and beverages, where they are used to keep products fresh for longer periods.
The researchers caution that the findings do not prove preservatives cause cancer. Still, they say the results add meaningful evidence to an ongoing scientific discussion and may justify a closer look at current regulations governing how these substances are used, with consumer protection in mind.
Food preservatives play a central role in modern diets by slowing spoilage and extending shelf life. While laboratory experiments have shown that some preservatives can damage cells and DNA, clear evidence linking everyday consumption to cancer in people has been limited until now.
To better understand potential long-term effects, the research team analyzed detailed dietary and health data collected between 2009 and 2023, examining how exposure to preservative food additives related to cancer risk in adults over time.
Study Design and Population
Their findings are based on 105,260 participants aged 15 years and older (average age 42 years; 79% women) enrolled in the NutriNet-Santé cohort study who were free of cancer and completed regular 24-hour brand-specific dietary records over an average 7.5-year period. Health questionnaires and official medical and death records were then used to track cancer cases up to December 31, 2023.
