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New Studies Link Food Preservatives to Cancer and Diabetes Risks

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Recent research from France suggests that common food preservatives may increase the risk of various cancers and type 2 diabetes. The NutriNet-Santé study, which has tracked over 170,000 participants since 2009, found significant associations between certain preservatives and health risks. Notably, sodium nitrite and potassium nitrate were linked to increased risks of prostate and breast cancers, respectively. These findings highlight the importance of consuming fresh, minimally processed foods. While the results require further validation, they raise concerns about widely used additives in both European and American food markets.

Key Details: • NutriNet-Santé study has been ongoing since 2009. • Sodium nitrite linked to a 32% increased risk of prostate cancer. • Potassium nitrate associated with a 22% increased risk of breast cancer. • Sorbates linked to a 26% increased risk of breast cancer. • Consider reducing intake of processed foods with preservatives.

cancer health food-safety diabetes nutrition

People & Organizations

World Health OrganizationMathilde TouvierDavid KatzNutriNet-SantéTrue Health Initiative

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