Top Food Preservatives Under Health Scrutiny

Recent extensive studies have linked several widely used food preservatives to a modestly higher cancer risk, prompting closer examination of their long-term effects.

The top 3

  1. Three Preservatives Most Linked to Cancer in Studies: Potassium sorbate, sulfites, and nitrates/nitrites (specifically sodium nitrite and potassium nitrate) have shown associations with increased risks of overall, breast, and prostate cancers in large cohort studies.
  2. Preservatives Facing Global Regulatory Restrictions: Butylated Hydroxyanisole (BHA) is classified as a possible human carcinogen by IARC and 'reasonably anticipated to be a human carcinogen' by the National Toxicology Program, leading to bans or restrictions in the EU and California, while still 'generally recognized as safe' (GRAS) by the FDA in the US. Potassium bromate, a flour improver, is also banned in the EU due to cancer risk concerns but permitted in the US.
  3. Common Preservatives in Ultra-Processed Foods: Sodium benzoate, frequently found in fruit juices and processed foods, has been linked to hyperactivity in children and, when combined with vitamin C, can form benzene, a known carcinogen. Sulfites, commonly used in dried fruits and wine, can trigger asthma attacks and allergic reactions in sensitive individuals, affecting up to 10% of asthma patients.

Sources

Open the full topic