Higher intake of total non-antioxidant preservatives was associated with a 16% increased risk of overall cancer and a 22% increased risk of breast cancer.
Specific additives, including potassium sorbate, sodium nitrite, and potassium nitrate, showed significant correlations with site-specific malignancies, notably breast and prostate cancers.
Absolute risk assessments indicate that by age 60, individuals with higher preservative intake have a higher cumulative incidence of cancer compared to low or non-consumers.
The study highlights the potential health impact of ultra-processed food components, calling for more stringent regulatory oversight of industrial food additives.
Background: The Ubiquity of Food Preservatives
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