Seven food swaps that might lower your cancer risk

New analyses from the French NutriNet-Santé study linked higher intakes of some food preservatives to increased risks of breast and prostate cancer and to type 2 diabetes; the article outlines seven food swaps away from products that often contain these preservatives.

New analyses from the French NutriNet-Santé study have reported links between higher intakes of certain food preservatives and increased risks of some cancers and type 2 diabetes. The work used dietary data from more than 100,000 mainly middle-aged adults collected over a period of 7.5 years. Industrial preservatives fall into broad groups such as antimicrobials, which suppress microbes, and antioxidants, which prevent fats from going rancid. The article notes that many ultra-processed supermarket items list multiple preservatives, sometimes under E numbers. Key findings: - The studies analysed dietary information from over 100,000 participants with about a 7.5 year observation period. - Higher intakes of potassium sorbate (used in some yogurts, fruit juices and jams) were associated with a 26% higher risk of breast cancer in the study. - Higher intakes of sodium nitrite (found in processed meats such as hot dogs, salami, bacon and ham) were associated with a 32% higher risk of prostate cancer. - Greater consumption of twelve preservatives was linked to a higher risk of developing type 2 diabetes. - The preservatives cited appear in a range of products including jams, processed meats, doughnuts, salad dressings, muffins, crisps and processed cheeses. Summary: The findings add evidence of associations between some commonly used food preservatives and higher rates of breast and prostate cancer and type 2 diabetes. Researchers and experts quoted in the article discussed possible mechanisms such as inflammation, DNA damage and effects on the gut microbiome. Undetermined at this time.