New Delhi, Jan 8 (NationPress) Individuals consuming a greater quantity of industrially processed foods and drinks containing preservatives, typically used to prolong shelf-life, may face an increased risk of cancer, as indicated by a recent study.

This research, featured in The BMJ, revealed that elevated consumption of various preservatives (primarily non-antioxidants, such as potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) was linked to a heightened risk of cancers compared to non-consumers or those with lower consumption.

For instance, total sorbates, particularly potassium sorbate, were correlated with a 14 percent rise in overall cancer risk and a 26 percent increase in breast cancer risk, while total sulfites were tied to a 12 percent increase in overall cancer risk.

Sodium nitrite was associated with a 32 percent higher risk of prostate cancer, while potassium nitrate was linked to a 13 percent increased risk of overall cancer and a 22 percent increase in breast cancer.

The total acetates were found to be associated with a 15 percent increase in overall cancer risk and a 25 percent rise in breast cancer, while acetic acid was linked to a 12 percent increase in overall cancer risk.

Among antioxidant preservatives, only total erythorbates and specific sodium erythorbate showed a connection with a higher incidence of cancer.

“This study provides new perspectives for the future reassessment of the safety of these food additives by health organizations, considering the trade-off between benefits and risks for food preservation and cancer,” stated the research team from Université Paris Cité, France.

“At the personal level, public health recommendations are already more conclusive regarding the reduction of processed meat and alcohol consumption, offering practical measures even as evidence regarding the carcinogenic effects of preservatives continues to evolve,” they emphasized.

While further research is necessary to deepen understanding of these potential risks, the researchers noted that many of these compounds may affect immune and inflammatory processes, potentially triggering cancer development.

The study analyzed 105,260 participants aged 15 and older who were cancer-free. A total of 17 individual preservatives were evaluated, including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate.

During the follow-up phase, 4,226 participants were diagnosed with cancer, including 1,208 cases of breast cancer, 508 cases of prostate cancer, 352 cases of colorectal cancer, and 2,158 cases of other types of cancer.