Summary of the studies on Food Preservatives & Health Risks
This text details findings from two observational studies conducted by French research teams, analyzing the impact of 17 common food preservatives on cancer risk and type 2 diabetes. Here’s a breakdown of the key takeaways:
Cancer Risk:
* Most Preservatives Not Linked to cancer: 11 out of 17 preservatives analyzed showed no association with increased cancer risk.
* Six Preservatives Linked to Increased Cancer Risk (Despite being “Generally Recognized as Safe”):
* Sodium Nitrite: 32% increased risk of prostate cancer.
* potassium Nitrate: Higher risk of breast cancer & overall cancer.
* Sorbates (especially Potassium Sorbate): Higher risk of breast cancer & overall cancer.
* Potassium metabisulfite: Linked to increased risk of breast cancer.
* Acetates: 25% increased risk of breast cancer, 15% increased risk of overall cancer.
* Acetic Acid: 12% increase in overall cancer risk.
* Erythrobates (Antioxidant): Associated with increased risk of breast cancer & overall cancer.
* Processed Meat & Colorectal cancer: The World Health Organization recognizes a direct link between processed meat and colorectal cancer.
Type 2 Diabetes Risk:
* 12 Preservatives Linked to Higher Risk: 12 of the 17 preservatives studied where associated with a roughly 50% higher risk of developing type 2 diabetes in those with the highest consumption levels.
* Overlap with Cancer-Linked Preservatives: Five preservatives linked to cancer were also linked to type 2 diabetes: potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate.
* Additional Preservatives Linked to Diabetes: Calcium propionate,isolated forms of vitamin E,vitamin C derivatives,rosemary extracts,erythrobates,phosphoric acid,and citric acid were also associated with increased diabetes risk.
Important considerations & Caveats:
* Observational Studies: Both studies are observational, meaning they cannot prove a causal relationship between preservative consumption and disease. They can only show associations.
* Adjustments Made: Researchers adjusted for various factors like lifestyle, physical activity, and other dietary components.
* Further Research Needed: The authors emphasize the need for more research to confirm these findings and understand the underlying mechanisms.
In essence, these studies raise concerns about the long-term health effects of commonly used food preservatives, even those currently considered safe.They highlight the need for continued investigation and possibly a re-evaluation of current safety standards.
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