How to properly store food in the kitchen
Make your groceries last longer by storing them properly.
problem solved, problem solved
Eating preservatives commonly found in industrially processed foods and drinks, such as deli meats and breakfast cereals, is associated with an increased risk of cancer, a new study has found.
The study, published in the BMJ on January 7, found that people who consumed higher amounts of several preservatives, often used to extend the shelf life of products, were associated with a higher risk of cancer than those who consumed lower amounts or did not eat them at all.
Researchers analyzed the effects of 17 preservatives using detailed dietary and health data from more than 105,000 participants from 2009 to 2023.
Some of these preservatives are not associated with cancer incidence, and others include potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid.
For example, sorbates (chemicals used to prevent the growth of mold and bacteria) were associated with a 14% increased risk of overall cancer and a 26% increased risk of breast cancer. Sulfites (used in fermented products such as wine and beer) were associated with a 12% increase in overall cancer risk.
Sodium nitrite, used to preserve bacon, ham, and other products, was associated with a 32% increased risk of prostate cancer. A related preservative called potassium nitrate was associated with a 13% increased risk of overall cancer and a 22% increased risk of breast cancer.
These compounds were found in a variety of products.
Approximately 85% of sulfite intake was from alcoholic beverages. 54% of nitrite and 80% of nitrate came from processed meat. According to the study, 44% of propionate was derived from refined grains and cereals.
Although this is an observational study, meaning it does not confirm cause and effect, the authors said the results were consistent with what existing data suggests.
“This study provides new insights for future reassessment of the safety of these food additives by health authorities, considering the balance of benefits and risks for food preservation and cancer,” the authors wrote, adding that further research is needed to better understand the potential risks.
According to the U.S. Food and Drug Administration, food additives that have been linked to cancer in studies are now considered GRAS, or “generally recognized as safe.” In the past, FDA has reevaluated items on the GRAS list in response to research advances.
At this time, the authors recommend that manufacturers limit the use of unnecessary preservatives and that consumers choose minimally processed foods.
Promoting minimally processed, whole foods is part of U.S. dietary guidelines recently released by Secretary of Health Robert F. Kennedy Jr. But some experts worry that the guidelines’ emphasis on protein and lean meat will lead Americans to turn to processed meat, which, along with other processed foods and drinks, has been linked to health risks.
The World Health Organization has long considered red and processed meat to be carcinogens directly linked to colon cancer.
