Study Finds Link Between Common Food Preservatives and Cancer

CLEVELAND - February 4th is World Cancer Day. 

Recent research shows there could be a link between common food preservatives and an increased risk for cancer and type 2 diabetes. 

“They include nitrites, nitrates -- these are typically found in processed meats, deli meats, cheeses, that sort of thing. Sorbates, which are used for preservatives in wine and other drinks. But what I also thought was very interesting was some of the quote unquote natural things, preservatives like acetic acid. This is the active ingredient in vinegar. Ascorbic acid, which is vitamin C,” said Suneel Kamath, MD, oncologist at Cleveland Clinic. 

Dr. Kamath was not involved with the research but said it’s important to note that these findings show a possible link – not a direct cause. 

In addition, there could be other factors playing a role with a person’s increased risk for cancer and type 2 diabetes.  

For example, their weight, diet and whether they drink or smoke. 

Dr. Kamath said while more research is needed, it’s best to limit consumption of processed meats and cheeses, along with foods that are high in fat and sugar, and low in fiber. 

Instead, he recommends eating more whole foods, such as fruits and vegetables. 

“I always emphasize everything in moderation. It's not that you have to cut any single thing out. A lot of it really comes down to amount. That's an aspect that really wasn't explored with these studies. But I'm sure, if you looked into it, you would find that it's not so much that you can't have these preservatives at all. It's above a certain amount that's a problem. And so, moderation is key,” said Dr. Kamath. 

The research stems from two studies involving 100,000 participants.