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Do preservatives threaten health

01/13/2026By: ICN
Do preservatives threaten health

Preservatives: Their Definition and Prominent Types That Have Sparked Scientific Debate

Scientific Warning: 5 Preservatives Linked to Increased Risk New scientific studies, particularly those from the French National Institute for Health and Medical Research (INSERM), have shown a link between high consumption of certain food additives and increased risk of illness. Researcher Mathilde Touvier led the large NutriNet-Santé project, focusing on identifying common preservatives of concern, despite being classified by bodies like the U.S. Food and Drug Administration (FDA) as 'generally safe.' Research published in the medical journal BMJ highlighted five key substances to watch for on product labels: Sodium nitrite and potassium nitrate: These compounds are among the most controversial and are widely used in processed meats (such as sausages and bacon) for preservation and to give them a pink color. Their consumption is associated with an increased risk of cancer, especially breast and prostate cancer. Sorbates (such as potassium sorbate): Used as strong antifungal agents and found in baked goods, cheeses, and some beverages. Potassium metabisulfite: A common substance in wine production and some dried fruits. Acetic acid and acetates: Used as preservatives and acidity regulators in many canned products and pickles. Calcium propionate: Used to prevent mold growth in bakery products and bread, it is a very common preservative. These substances may be listed by their chemical name or their 'E' number on product labels in Europe. These French studies call for a comprehensive review of the safety of these additives to avoid the risk of type 2 diabetes or various types of cancer.

Scientific Warning: Preservatives, Cancer, and Diabetes

This scientific warning indicates that food preservatives, which we consider safe, may carry unexpected health risks. First study: Preservatives and cancer risk (BMJ) The first study, focusing on cancer risk, was published in the British Medical Journal (BMJ medical journal). Epidemiologist Mathilde Touvier, research director at the French National Institute of Health and Medical Research (INSERM), led this research revealing concerning results. The strongest association recorded was between sodium nitrite consumption and an increased risk of prostate cancer in particular. An association was also noted between potassium nitrate and a slight increase in breast cancer. Researchers stress that this association does not imply a direct causal relationship, but indicates an increased risk requiring further scientific investigation. Mathilde Touvier: 'The consumption of a large number of common preservatives, particularly sorbates and nitrite compounds, is linked to an increased cancer incidence rate. The message to the public is to choose less processed foods.' This puts pressure on regulatory bodies. Consider the substances classified by the U.S. Food and Drug Administration (FDA) as 'generally safe additives'; they now need closer monitoring. Biggest risk: Sodium nitrite in processed meats Nitrates and nitrites are extensively used in the food industry to preserve processed meats and give them their distinct pink color. The issue is that these compounds convert inside the body into nitrosamines, known carcinogens. New scientific studies have confirmed that high consumption of processed meats containing sodium nitrite increases cancer risk, especially colon and prostate cancer. If you consume a lot of processed meats, you should pay close attention to this scientific warning. Study on type 2 diabetes: Nature Communications Journal The second study, published in the Nature Communications Journal, examined the relationship between preservatives and type 2 diabetes. The French National Institute team found that increased consumption of some common preservatives is linked to a higher rate of diabetes. The list of concerning substances included sorbates, acetic acid (Acetates), and potassium metabisulfite (Potassium Metabisulfite). This confirms that health risks are not limited to nitrates and cancer risk, but extend to other metabolic diseases threatening your health.

What are the most dangerous preservatives? Results of new French studies

Despite the strong scientific warning arising from studies like the NutriNet-Santé project, most identified food preservatives, including Sodium Nitrite, remain classified as safe in most countries worldwide. Regulatory bodies, such as the U.S. Food and Drug Administration (FDA) and European agencies, apply strict standards to determine the acceptable daily intake (ADI) for each additive. However, new scientific studies suggest that the problem does not lie in a single dose, but in the cumulative consumption of these substances in the long term, especially concerning cancer risks and increased risk of type 2 diabetes. The FDA’s stance on food additives is that regulatory bodies see food additives as essential to ensure food safety and prevent poisoning, considering them a key part of the supply chain in the food industry. As long as the concentrations of preservatives, like Potassium Sorbates or Potassium Nitrate, do not exceed permitted limits, they are generally considered safe additives. Yet, the results of the NutriNet-Santé project, published in the BMJ medical journal, rely on official medical records and call for a comprehensive reassessment of these limits, especially with the widespread consumption of ultra-processed foods. Independent experts' opinion: Is there a causal relationship? Many independent experts have confirmed that the findings of the French studies led by Matilde Touvier are extremely significant, but they emphasize that they do not prove a direct cause-and-effect relationship. These experts refer to what is known as 'Confounding Bias' in observational studies. For instance, Professor Tom Sanders from King's College London pointed out that those who consume large amounts of preservatives often have an overall poor diet centered on ultra-processed foods and processed meats. Therefore, the association with an increased risk of breast or prostate cancer may be due to the lifestyle as a whole and other components of the diet, rather than the preservative alone, such as Potassium Metabisulfite. Experts' advice: 'It is challenging to isolate the effect of a single preservative when a person consumes a whole diet of ultra-processed foods. The dietary pattern should be examined in detail before making final judgments.' In conclusion, while new scientific studies raise warnings about common preservatives, there is still a significant need for more clinical trials to confirm these observational results and change global food industry regulations. Until then, experts recommend limiting the intake of foods containing these additives as much as possible.

How to protect yourself? Tips for reducing exposure to preservatives

Processed meats (such as sausages and smoked meat) are the primary source of nitrate and nitrite compounds, which recent research links to health risks. Reduce your intake of products containing sodium nitrite and potassium nitrate, which Dr. Mathilde Touvier's research associates with an increased risk of cancer. If you consume processed meats, try choosing alternatives that use natural preservatives like Vitamin C or Vitamin E as antioxidants. Focus on homemade food When you prepare meals at home, you fully control the ingredients, ensuring a healthy diet. This significantly reduces your exposure to artificial food additives heavily used by the food industry for preservation and coloring. Look for natural preservation alternatives You can rely on old and natural preservation methods that have proven effective without the risks associated with processed chemicals. Salt and sugar (should be used in moderation). Vinegar and natural acetic acid. Essential oils and spices (such as rosemary and oregano). Freezing and drying (excellent methods for long-term preservation). These alternatives help preserve food without the need for chemicals that are causing increasing concern in new scientific studies.

Frequently Asked Questions about Preservatives and Health Risks

However, the latest scientific warning calls for reconsidering consumption levels, especially for consumers who consume large amounts of processed meats. What is the NutriNet-Santé project? NutriNet-Santé is a pioneering and large-scale French study aimed at understanding the long-term relationship between detailed dietary patterns and health. This project is managed by the French National Institute of Health and Medical Research (INSERM) and is overseen by prominent researchers like Mathilde Touvier. Its extensive data formed the basis for French studies published in the BMJ medical journal, which linked preservatives with an increased risk of cancer and type 2 diabetes. Are all food additives dangerous? No, this judgment cannot be generalized to all food additives. Some, such as natural antioxidants (like vitamin C and vitamin E), are considered beneficial or neutral and may be among the commonly safe preservatives. The greatest risk is concentrated in substances that have shown a clear negative association in new scientific studies, especially nitrates, nitrites, and some types of sorbates, when exceeding moderate consumption levels. Should I completely stop eating processed foods? Moderation is always the key. A complete cessation is not recommended unless you have a proven allergy. The goal is to minimize exposure to food preservatives as much as possible and to avoid excessive consumption of highly processed products. Focus on choosing less processed foods, replacing processed meats with fresh proteins, and increasing home-cooked meals. What are the risks of Calcium Propionate? Calcium Propionate is widely used in the food industry, particularly in packaged bread, to prevent mold growth. Some new scientific studies indicate that this substance may affect metabolic regulation and contribute to increased insulin resistance, which may raise the risk of type 2 diabetes. Although the US Food and Drug Administration classifies it as a safe additive, we advise caution when consuming heavily processed bread and pastries until these results are conclusively confirmed.

* All articles published on this blog are sourced from various websites and are provided for informational purposes only. They should not be considered as confirmed studies or accurate information. Please verify the information independently before relying on it.

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