As concerns grow over the health risks of ultra-processed foods (UPFs), new research has linked increased intake of certain food preservatives to an increased risk of cancer. Although the study did not find that all preservatives carry the same risks, the authors call for a reassessment of existing regulations to improve consumer safety, especially in the context of UPF.

Although this study does not prove a direct cause-and-effect relationship, it raises concerns that these additives are widely used in industrial food & beverage products, particularly UPF. Recent studies have linked these foods to chronic diseases across “nearly every organ system” in the human body.

In 2024, more than 20% of foods listed in the Open Food Facts World database will contain at least one of these preservative additives, demonstrating how pervasive these ingredients are in today’s food and beverage production.

A team from France’s Sorbonne University Paris Nord conducted the study over seven years with more than 100,000 participants. Increased intake of preservatives such as potassium sorbate, sulfites, and potassium nitrate was associated with increased risk of overall cancer and breast cancer, and sodium nitrite was associated with prostate cancer.

However, of the 17 additives analyzed individually, 11 showed no association with cancer incidence.

The authors used data from the French NutriNet-Santé cohort. This is because cancer cases are integrated with various health data such as lifestyle and dietary information. This decision allowed researchers to analyze the association between preservative intake and cancer risk in a large sample size.

Consumer health concerns

The survey results are BMJsuggests that further research using health data and experimental studies is needed to better understand how preservatives can cause health problems.

According to a survey by the EIT Food and Consumer Observatory, nearly 65% ​​of European consumers believe that UPF is unhealthy and can cause health problems later in life.

The findings revealed that the ‘absolute risk’ of cancer at age 60 was higher for people who consumed high amounts of non-antioxidant preservatives (13.3%) compared to those who consumed low amounts or none (12.1%). They also highlight the increased risk of breast and prostate cancer in people who consume high amounts of preservatives.

The findings come amid growing concerns about the health effects of regularly consuming foods containing high levels of preservatives. In Canada, research shows that preschoolers are at risk of obesity because UPF consumes almost half of their energy intake.

A report released last year by the U.S. President’s Commission on Making America Healthy Again found that UPF is one of the leading causes of childhood chronic disease.

Regulation and impact on manufacturers

For manufacturers, the findings could lead to increased scrutiny and reformulation of products to reduce the use of preservatives linked to cancer risks. Guidelines for the use of preservatives in food production may also become stricter.

“If confirmed, these new data would require a reassessment of regulations governing the food industry’s use of these additives to improve consumer protection. In the meantime, our findings support recommendations for consumers to prefer freshly prepared and minimally processed foods,” the study said.

But the demand for minimally processed foods presents new challenges for manufacturers, explains Martha Wood, director of marketing at Ulrich & Short. It’s about eliminating or reducing less desirable raw materials without compromising product functionality or quality.

“The opportunity lies in reformulating with clean-label ingredients that have been processed by physical rather than chemical means, which can deliver the desired functionality while providing a simpler, more recognizable label,” she told Food Materials First.

Meanwhile, food scientists are calling for a redefinition of the UPF’s Nova classification, criticizing it as being based “solely” on food processing and formulation, without nutritional value, and lacking scientific evidence.

The Institute for the Promotion of Food and Nutrition Science has released new guidelines for classifying foods based on processing and formulation.