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They are found in soft drinks. They are found in packaged snacks and cured meats, and are present in countless basic foods.

 Potassium sorbate, sulphites, acetates, citric acid, nitrite and 13 other widely used preservatives and antioxidants were examined in detail by scientists at the Sorbonne in France in a large-scale study.

The analysis included approximately 105,000 participants over the age of 15, 79% of whom were women.
At the start of the study, all participants were cancer-free. Over an observation period of 7.5 years, they had to keep detailed daily food logs.
The researchers then identified cancer cases using health questionnaires and death certificates and tracked the diagnoses until 31 December 2023.
During the study period, 4,226 participants developed cancer, including approximately 1,208 with breast cancer and approximately 503 with prostate cancer. A further 352 were diagnosed with colorectal cancer and 2,158 with other types of cancer.

Key findings of the study

Of the 17 preservatives examined individually, only six could be linked to cancer.
The researchers also found no direct link between the total amount of preservatives consumed and the cancers observed.

However, there appears to be a link between cancer and the number and amount of preservatives consumed, except in the case of antioxidants.

The influence of sorbates was significant. Here, the researchers calculated a 14% increase in the overall risk of cancer and a 26% increase in the risk of breast cancer. Sulphites were also found to be responsible for a 12% increase in cancer risk. A clear link was also found between prostate cancer and the intake of nitrites (curing salt). The cancer risk was 32% above the average for the male control group. Surprisingly, acetates (salts of acetic acid) were also associated with an increased relative cancer risk of +25% for breast cancer.

The authors appeal to the food industry to minimise the use of preservatives and advocate eating as many unprocessed, freshly prepared foods as possible. Furthermore, additional studies should examine the possible long-term effects and lead to stricter limits and labelling requirements.

YOUR PLUS: The relevant EU directives comprehensively regulate the use of preservatives in food. AGROLAB laboratories test food for preservative content and assess whether these have been used in accordance with the regulations.

Author: Dr. Frank Mörsberger, AGROLAB GROUP