Processed Foods Linked to Increased Cancer Risk, Study Reveals

A recent study has uncovered a concerning link between the consumption of processed foods and an increased risk of cancer. The research, published in The BMJ, highlights how various preservatives commonly found in these foods may contribute to this risk. Key findings indicate significant correlations between specific preservatives and different types of cancer, including breast and prostate cancer. The study involved over 105,000 participants and calls for a reevaluation of food safety standards. As the evidence evolves, public health recommendations are already urging reductions in processed meat and alcohol intake. This study emphasizes the need for further research to fully understand the implications of these findings on health.

By Narendra Chaudhary Jan 8, 2026, 16:58 IST

Study Highlights Risks of Processed Foods

New Delhi, Jan 8: A recent study indicates that individuals consuming a higher amount of industrially processed foods and beverages containing preservatives may face an elevated risk of developing cancer.

Published in The BMJ, the research found that increased consumption of various preservatives, primarily non-antioxidants such as potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid, correlates with a heightened cancer risk compared to those who consume less or none.

For instance, potassium sorbate was linked to a 14% rise in overall cancer risk and a 26% increase in breast cancer risk, while total sulfites were associated with a 12% increase in overall cancer risk.

Sodium nitrite showed a 32% increase in prostate cancer risk, and potassium nitrate was linked to a 13% rise in overall cancer risk and a 22% increase in breast cancer risk.

Additionally, total acetates were associated with a 15% increase in overall cancer risk and a 25% increase in breast cancer risk, while acetic acid was linked to a 12% rise in overall cancer risk.

Among antioxidant preservatives, only total erythorbates and sodium erythorbate were found to correlate with a higher incidence of cancer.

The research team from Université Paris Cité, France, stated, "This study provides new insights for health agencies to reassess the safety of these food additives, weighing their benefits against cancer risks." They emphasized that public health recommendations already advocate for reduced intake of processed meats and alcohol, providing actionable guidance as research on the carcinogenic effects of preservatives continues to evolve.

While further studies are essential to fully understand these risks, the researchers highlighted that many of these compounds could disrupt immune and inflammatory pathways, potentially leading to cancer development.

The study involved 105,260 participants aged 15 and older who were cancer-free at the start. It analyzed 17 different preservatives, 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, 4,226 participants were diagnosed with cancer, including 1,208 cases of breast cancer, 508 of prostate cancer, 352 of colorectal cancer, and 2,158 cases of other cancers.