Research: Link between common preservatives and increased risk of diabetes

Two large-scale studies from France indicate a link between high consumption of common preservatives in processed food and a moderate increase in cancer and diabetes rates. The studies were published in the scientific journals British Medical Journal and Nature Communications.

The first study found “multiple links” between preservatives common in processed food and drinks on the European market and an increase in the incidence of cancer – mainly breast and prostate cancer. The second study, conducted by the same research team from the French National Institute of Health and Medical Research (Inserm), found a link between increased consumption of certain preservatives and a higher risk of developing type 2 diabetes.

The researchers emphasize that none of the studies prove a direct causal relationship, but according to them the exact methodology provides significant indications that require careful consideration. The studies were based on a long-term follow-up of more than 100 thousand participants in France, who filled out periodic questionnaires about their diet, alongside a detailed analysis of the food components they consumed.

The data shows that consumption of preservatives such as sorbates, sulfites and nitrites is associated with an increase in the risk of getting cancer. The most prominent connection is found between sodium nitrite (E250) and prostate cancer, with a 30% increase in risk. The researchers point out that although the personal risk remains limited, its impact on the public level is significant due to the widespread use of these substances.

As for diabetes, it was found that regular consumption of certain preservatives – including potassium sorbate – is associated with doubling the risk of contracting the disease. The researchers conclude that the findings reinforce the need for a public health policy that encourages the reduction of the use of preservatives and additives that are not necessary, against the background of accumulating evidence of the health damage of specially processed food.