French researchers have found that higher intake of certain food preservatives, particularly sodium nitrites and sodium nitrates commonly used in processed meats such as hot dogs, sausages and bacon, is associated with a modest but significant increase in cancer risk.

The study, based on data from a large-scale, long-term research project involving more than 100,000 French residents, reported a clear link between sodium nitrite consumption and prostate cancer. Participants regularly completed detailed questionnaires on their dietary habits over several years.

The findings, published in the journal Nature Communications, showed that high intake of sodium nitrite (E250), a preservative widely used in processed meats, was associated with a 32 per cent increased risk of prostate cancer. The risk was particularly evident among individuals with higher consumption compared to low consumers, a trend the researchers say may be linked to the formation of carcinogenic compounds during digestion.

While several preservatives were associated with overall cancer risk, sodium nitrite stood out for its strong and specific association with prostate cancer.

The analysis was based on 105,260 participants aged 15 years and older, with an average age of 42 years. Women accounted for 79 per cent of the study population. All participants were cancer-free at enrolment into the NutriNet-Santé cohort study and completed regular 24-hour, brand-specific dietary records over an average follow-up period of 7.5 years.

Health questionnaires, along with official medical and death records, were used to track cancer diagnoses up to December 31, 2023.

In total, 17 individual food preservatives were examined, including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate.

During the follow-up period, 4,226 participants were diagnosed with cancer. This included 1,208 cases of breast cancer, 508 prostate cancer cases, 352 colorectal cancers, and 2,158 other cancer types.

Of the 17 preservatives studied individually, 11 showed no association with cancer incidence. Researchers also found no link between total preservative intake and overall cancer risk.

However, higher intakes of several preservatives—mostly non-antioxidants such as potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid—were associated with increased cancer risk when compared with non-consumers or low consumers.

For instance, total sorbates, particularly potassium sorbate, were linked to a 14 per cent higher risk of overall cancer and a 26 per cent increased risk of breast cancer. Total sulfites were associated with a 12 per cent rise in overall cancer risk.

Sodium nitrite was associated with a 32 per cent increased risk of prostate cancer, while potassium nitrate was linked to a 13 per cent higher risk of overall cancer and a 22 per cent increase in breast cancer risk.

French epidemiologist Mathilde Touvier, who supervised the study, explained that consuming foods containing preservatives does not mean a person will immediately develop cancer. However, she stressed that exposure levels should be limited.

She said the main recommendation for consumers is to choose minimally processed foods whenever possible.

Although the researchers noted that further studies are needed to better understand the observed associations, they said the findings call for a re-evaluation of regulations governing the use of these additives by the food industry in order to improve consumer protection.

The study also recommends reducing the consumption of processed meats containing these preservatives as part of efforts to lower long-term health risks. (Nigerin Tribune)

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