Is there a link between food preservatives and greater risk for cancer?

January 2026 

A French study published in The BMJ found that higher intake of food preservatives, additives that are used in industrially processed foods and drinks to extend their shelf life, is linked to a modest increase in the risk of developing cancer.  

The study 

While some experimental studies have shown that some preservatives can have a damaging effect on cells and DNA, there is little evidence to link preservatives to cancer risk.  

 In the study, the researchers analysed detailed dietary and health data from 2009 to 2023. The data included 105,260 participants aged 15 years and older who did not have cancer and completed regular 24-hour brand-specific dietary records over an average 7.5 year period. Health questionnaires and official medical and death records were used to track cancer cases up to December 2023.  

Researchers studied 17 commonly used food preservatives to see whether they were linked to cancer risk. Over 14 years of follow-up, more than 4,200 participants developed cancer, including breast, prostate, colorectal, and other cancers. 

Most preservatives studied were not linked to cancer, and there was no overall link between total preservative intake and cancer risk. However, higher intake of some specific preservatives, mainly those used to prevent food spoilage (such as potassium sorbate, sulfites, sodium nitrite, potassium nitrate, and acetic acid), was associated with a higher risk of certain cancers. For example, some were linked to increased risks of breast, prostate, or overall cancer. 

Only a small number of antioxidant preservatives showed a possible link to cancer. Researchers suggest these additives may affect inflammation or immune pathways, but more research is needed. 

Because this was an observational study, it cannot prove that preservatives cause cancer, and other factors may have influenced the results. Still, the study was large and used detailed diet information, and its findings are consistent with earlier laboratory research. 

The authors recommend that food manufacturers limit unnecessary preservatives and that consumers choose fresh, minimally processed foods when possible. Policymakers may also consider reviewing current regulations, including limits on preservative use and clearer food labeling.