Higher Intake of Food Preservatives Linked to Increased Cancer Risk

Higher intake of food preservatives, widely used in industrially processed foods and beverages to extend shelf-life, is associated with a modestly increased risk of cancer, finds a study from France published by The BMJ.

While further research is needed to better understand these links, the researchers say these new data call for the re-evaluation of regulations governing the use of these additives by the food industry to improve consumer protection.

Visit: https://www.bmj.com/content/392/bmj-2025-084917