ARE PRESERVATIVES PUTTING YOUR HEALTH AT RISK?

Two French studies suggest some common food preservatives may raise the risk of Type 2 diabetes and cancer. Over 100,000 adults were followed, and 17 preservatives were studied individually.

Preservatives linked to higher cancer risk:

• Potassium sorbate (used to prevent mould in foods like bread and cheese) – overall 14 per cent, breast 26 per cent
• Sulfites (often found in dried fruit, wine and some ready meals) – overall 12 per cent
• Sodium nitrite (nitrites are often found in processed meats, such as bacon) – prostate 32 per cent
• Potassium nitrate – overall 13 per cent, breast 22 per cent
• Acetates (used in meats, baked goods, dressings and sauces)  – overall 15 per cent, breast 25 per cent
• Acetic acid (often found in pickles and sauces) – overall 12 per cent

For Type 2 diabetes, 12 of the 17 preservatives studied were associated with a higher risk, with overall intake increasing diabetes risk by nearly half.

Professor William Gallagher, School of Biomolecular and Biomedical Science, University College Dublin, says the study is a large and ‘important’ one. However, he points out that the study doesn’t prove that the preservatives caused the cancers, and that the cancer risk was only raised ‘modestly’. The takeaway? You don’t have to become a label-obsessive but consider limiting processed foods high in concerning preservatives, especially meat, and keep alcohol within 14 units a week. Make fresh, natural, home-cooked food the focus of your diet.