Higher intake of processed foods with preservatives may raise risk of cancer
NEW DELHI: People who eat more industrially processed foods and beverages laced with preservatives, widely used to extend shelf-life, may increase the risk of cancer, according to a study.
The study, published in The BMJ, showed that higher intakes of several preservatives (mostly non-antioxidants, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) were associated with a higher risk of cancers, compared with risks in non-consumers or lower consumers.
For example, total sorbates, specifically potassium sorbate, were associated with a 14 per cent increased risk of overall cancer and a 26 per cent increased risk of breast cancer, while total sulfites were associated with a 12 per cent increased risk of overall cancer.
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