Cancer risk is not limited to junk food alone — even commonly consumed items like bread, wine, and processed meat may pose long-term health dangers. Two recent French studies have raised serious concerns after analyzing the diets of nearly 1.7 lakh (170,000) people, linking certain food preservatives directly to cancer.

The research, led by Dr. Mathilde Touvier, has been published in CNN and the medical journal The BMJ. According to the scientists, this is the first large-scale study in the world to establish a direct connection between specific food preservatives and cancer risk.

Preservatives found in daily foods

Researchers examined the impact of 58 commonly used preservatives added to processed foods to increase shelf life. Out of these, six preservatives showed a significant association with cancer. Although these additives are approved as “safe” by the US FDA, the study suggests their long-term consumption may increase cancer risk.

The preservatives flagged in the study include:

• Sodium Nitrite

• Potassium Nitrate

• Sorbates

• Potassium Sorbate

• Potassium Metabisulfite

• Acetic Acid

These substances are widely used in foods such as bread, wine, bacon, ham, sausages, and other processed meat products.

Which preservative is linked to which cancer?

The study found sodium nitrite to be the most harmful. Commonly added to processed meats, it was associated with a 32% higher risk of prostate cancer. Potassium nitrate was linked to a 22% increased risk of breast cancer and a 13% rise in overall cancer risk.

Potassium sorbate, often used in bread, showed a 32% higher risk of breast cancer. Meanwhile, potassium metabisulfite — commonly found in wine — was associated with a 22% increased breast cancer risk. The World Health Organization has also previously warned about the cancer risk linked to processed foods and meats.

What do experts advise?

Dr. Touvier cautions that frequent and long-term consumption of processed foods can be harmful. Preservatives may promote cancer cell growth and increase oxidative stress in the body. However, she clarified that occasional consumption is unlikely to be dangerous — the risk rises with regular, prolonged intake.