Study: preservatives in food increase cancer risk

Researchers warn of potential health risks associated with commonly used preservatives in industrial foods. Two new French studies show a statistical link between high consumption of preservatives and an increased risk of cancer and type 2 diabetes.

Link between breast cancer and ketchup

The studies, published in The BMJ and Nature Communications, are based on data from more than 100,000 adults participating in the long-term NutriNet-Santé cohort study. Researchers tracked their diet, lifestyle, and health status for an average of fourteen years.