Preservatives and food safety - summary
- Researchers studied 17 preservatives and cancer risk in 105,260 adults
- No overall link found but some individual preservatives raised concerns
- Second study linked higher preservative intake to 47 percent increased diabetes risk
- Non-antioxidant preservatives showed slightly stronger association than antioxidant ones
- Findings drive clean-label demand and innovation in natural preservation methods
Preservatives are used in literally thousands of food and beverage products worldwide.
From ready-to-drink beverages to bakery staples, these functional ingredients enable scale and efficiency across complex supply chains. Without them, shelf life would shrink, waste would soar, and profitability would take a serious hit.
But these industry essentials have come under increasing scrutiny in recent years as the clean label movement grows and consumers call for more transparency around what’s in their food.
On top of this, emerging research is raising questions around preservatives and food safety.
Preservatives linked to cancer
A new study, conducted by researchers at the Université Sorbonne Paris Nord, suggests that people who consume higher amounts of food preservatives may face a slightly increased risk of developing cancer.
A total of 17 individual preservatives were analysed, including citric acid, lecithins, total sulfites, ascorbic acid, sodium nitrite, potassium sorbate, sodium erythorbate, sodium ascorbate, potassium metabisulfite, and potassium nitrate. They were grouped into non-antioxidants (which inhibit microbial growth or slow chemical changes that lead to spoilage) and antioxidants (which delay or prevent food deteriorating by removing or limiting oxygen levels in packaging).
Of the 17 individually studied preservatives, 11 were not associated with cancer incidence, and no link was found between total preservatives and cancer incidence.
The study followed 105,260 individuals aged 15 years and older for a total of 14 years (2009-2023).
During this time 4,226 participants were diagnosed with cancer. This included 1,208 cases of breast cancer, 508 prostate cancers, 352 colorectal cancers, and 2,158 cancers affecting other parts of the body.
The researchers caution that the findings do not prove preservatives cause cancer, though they do say they bring “new insights for the future re-evaluation of the safety of these food additives by health agencies, considering the balance between benefit and risk for food preservation and cancer”.
In the meantime, they call on manufacturers to limit the use of unnecessary preservatives, and support recommendations for consumers to favour freshly made, minimally processed foods.
Preservatives linked to type 2 diabetes
A linked study, conducted by the same team looked into potential links between preservatives and type 2 diabetes.
Previous laboratory research has suggested that some preservatives may harm cells or DNA, and interfere with metabolism. To explore the connection more closely, the researchers examined long-term exposure to food preservatives and the development of type 2 diabetes.
During the study period, 1,131 cases of type 2 diabetes were identified.
Compared with people who consumed the lowest amounts of preservatives, those with higher intake showed a substantially increased risk of developing type 2 diabetes. Overall preservative consumption was associated with a 47% higher risk. Non-antioxidant preservatives were linked to a 49% increase, while antioxidant additives were associated with a 40% higher risk.
Out of the 17 preservatives examined individually, higher intake of 12 was associated with an elevated risk of type 2 diabetes. These included widely used non-antioxidant preservatives (potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), aceticacid (E260), sodium acetates (E262) and calcium propionate (E282), as well as antioxidant additives (sodium ascorbate (E301), alpha-tocopherol (E307), sodium erythorbate (E316), citric acid (E330), phosphoric acid (E338) and rosemary extracts (E392).
“This is the first study in the world on the links between preservative additives and the incidence of type 2 diabetes,” says Mathilde Touvier, Inserm research director and coordinator. “Although the results need to be confirmed, they are consistent with experimental data suggesting the harmful effects of several of these compounds.”
Balancing safety and innovation: What’s next for food preservation?
These findings underscore a pivotal moment for the food sector. While preservatives remain critical for ensuring food safety, extending shelf life, and maintaining global supply chains, the growing body of research linking them to chronic health risks cannot be ignored.
Consumer expectations are shifting rapidly towards transparency, clean label formulations, and minimally processed options. This creates both a challenge and an opportunity.
Manufacturers that proactively invest in reformulation – reducing reliance on synthetic preservatives, exploring natural alternatives, and leveraging technologies like high-pressure processing or advanced packaging – will be well-positioned to lead in a market increasingly defined by health-conscious choices.
Those who act now to align with evolving science and consumer sentiment will not only mitigate risk but unlock new avenues for growth in the next generation of food and beverage products.
