Bacon additives linked to higher prostate cancer risk, study suggests

A French cohort study of about 105,000 adults found an association between sodium nitrite and a 32% higher risk of prostate cancer; the research was observational and does not prove cause and effect.

A large French cohort study has reported links between certain preservative additives in processed foods and higher cancer incidence. Researchers analysed detailed dietary and health data from the NutriNet‑Santé cohort collected between 2009 and 2023. They examined exposure to 17 common preservatives and tracked cancer diagnoses over up to 14 years. The authors emphasise the study is observational and does not establish causation. Key findings: - The analysis included 105,260 participants who were free of cancer at enrolment and completed repeated 24-hour brand-specific dietary records; 4,226 participants were diagnosed with cancer during follow-up (1,208 breast, 508 prostate, 352 colorectal, 2,158 other). - Higher intake of sodium nitrite was associated with a 32% higher risk of prostate cancer compared with lower or no intake. - Potassium nitrate, sorbates, and total acetates were linked in the analysis to higher risks of breast cancer and to smaller increases in overall cancer incidence. - Of the 17 preservatives studied, 11 showed no association with cancer incidence, and no link was found between total preservative intake and cancer overall; the authors noted possible biological pathways and called for re-evaluation of these additives by health agencies. Summary: The study reports specific associations between several food preservatives and increased risks of certain cancers in this cohort and has prompted calls for further review. Independent experts described the work as a useful contribution but said additional research is needed to confirm and clarify the findings. Undetermined at this time.