4 min read- A large study followed more than 100,000 people for nearly 15 years and found links between higher intake of certain preservatives and a modestly higher cancer risk.
- The researchers flagged a handful of additives, but experts stress the results show association, not causation, and may reflect overall ultra-processed diets.
- If you’re concerned, focus on limiting ultra-processed foods, reading labels, and building meals around whole foods rather than panicking and purging your kitchen.
A recent study called into question the long-term health effects of common food preservatives. The study, published by BMJ Group, tracked more than 100,000 people for nearly 15 years and found that a handful of common food preservatives may be linked to a higher risk of cancer. While previous research has suggested certain preservatives can damage cells and DNA, scientists wanted to see whether these additives were associated with increased cancer risk in real-world diets.
The study examined 17 preservatives and found that only some were linked to a higher cancer risk. In particular, potassium sorbate, potassium nitrate, sodium nitrite, and sulfites were associated with an increased risk of overall cancer, as well as specific types like breast and prostate cancer. However, just because people who consumed more preservatives had a higher risk of developing cancer doesn’t mean the preservatives themselves caused it—other factors could also be at play.
So, What Does This Mean For The Everyday Consumer?
“The study found an association, not causation, between higher consumption of certain food preservatives and a modestly increased cancer risk,” nutritionist Lauren Manaker, MS, RDN, explains. “It’s important to note that this doesn’t mean these preservatives directly cause cancer. Instead, the findings may reflect the overall impact of diets high in ultra-processed foods, which tend to be lower in nutrients and higher in additives.”
Nutritionist Whitney Stuart, MS, RDN, agrees, noting that the study can’t account for every lifestyle factor, including smoking, body mass index, and physical activity. Plus, she says, “Not all preservatives carry the same level of risk; it depends on the type, dosage, and food matrix. The real-world risk increases with the frequency and quantity of consumption; occasional intake poses different risks compared to daily consumption.”
And as nutritionist Jessica Clancy-Strawn, MA, RDN, points out, labels don’t list the exact amounts of preservatives used, so it’s difficult for researchers to determine total intake. Exposure is difficult to measure, too, since different brands use different additives, and not all synthetic preservatives carry the same level of risk.
Which Preservatives Pose The Highest Risk & What Foods Are They In?
The study highlights several common food preservatives that may be linked to a higher risk of cancer. Clancy-Strawn, along with weight loss expert Sam Watts of Personal Trainer Food, breaks down the preservatives associated with a higher overall cancer risk:
- Sulfites: Commonly found in wine, dried fruits, and some shrimp and vegetables
- Nitrates, nitrites, and erythorbates: Found in processed meats like hot dogs, bacon, deli meat, and sausage
- Propionates: Found in refined cereals and baked goods
- Ascorbates and citrates: Found in refined fruit and vegetable products
- Tocopherols: Common in breakfast cereals
Some preservatives were also associated with more specific cancer risks, including breast and prostate cancer:
- Potassium sorbate
- Potassium metabisulfite
- Sodium nitrite
- Potassium nitrite
- Acetic acid
- Sodium erythorbate
Other studies also suggest that BHA, BHT, benzoates, nitrates, nitrites, and sulfites may be linked to colorectal cancer. Many of these additives show up in ultra-processed foods like sweetened yogurts, frozen meals, energy drinks, shelf-stable baked goods, sugary cereals, packaged snacks, instant noodles, and convenience meals.
What Can Consumers Do To Decrease Risks?
“The key here isn’t to freak out and toss everything in your fridge,” Watts says. Preservatives do have benefits, after all: they extend shelf life, help lower food costs, and can reduce food waste. Stuart recommends limiting highly processed meats, reading labels on packaged foods, and building meals around whole foods.
When scanning ingredient lists, Clancy-Strawn recommends choosing shorter lists when possible and opting for foods naturally rich in vitamins C and E. “Whole foods should outweigh preserved and ultra-processed foods to help shift the balance toward prevention,” she says. Manaker adds, “Occasional consumption of processed foods is unlikely to pose significant harm, but moderation is key.”
Consumers can also encourage food companies to use safer preservation methods, such as herbs, spices, fermentation, and plant-based preservatives, Clancy-Strawn notes. “Rosemary extract, for example, used as a natural preservative, has shown potential in laboratory studies to inhibit cancer cell growth,” she says.
Other Things To Note
“In nutrition research, context is important: no single compound determines risk—overall diet patterns and lifestyle choices also play significant roles,” Stuart says. While it’s smart to limit how often you’re eating foods packed with these preservatives, occasional indulgences aren’t necessarily something to stress about.
Watts adds that people who consume more additives may also be more likely to eat more junk food overall, which isn’t great for health to begin with. This study is “a heads-up, not a panic button,” he says. The best takeaway: check labels, choose whole and minimally processed foods when you can, and pair that with staying active and prioritizing overall health.