BMJ

Common food preservatives linked to slightly increased cancer risk

January 12, 2026

The large French NutriNet‑Santé cohort study ( NCT03335644) spanning up to 14 years (N = 105,260; mean age, 42; 79% women) found that higher intake of six non‑antioxidant preservatives—including potassium sorbate, sulfites, sodium nitrite, potassium nitrate, acetic acid, and sodium erythorbate—was modestly associated with increased incidence of overall, breast, and prostate cancers (hazard ratios, 1.11–1.32 across types).

Clinical takeaway: If validated, these findings highlight the need to revisit food additive regulations to enhance consumer safety, while reinforcing advice to choose fresh, minimally processed foods.

Source:

Hasenböhler A, et al. (2026, January 7). BMJ. Intake of food additive preservatives and incidence of cancer: results from the NutriNet-Santé prospective cohort. https://pubmed.ncbi.nlm.nih.gov/41500678/