French Studies Link Common Food Preservatives to Cancer, Type 2 Diabetes Risk

A pair of new studies out of France suggests that preservatives commonly used to extend food shelf life may be associated with higher risks of cancer and type 2 diabetes.

The cancer study tracked more than 100,000 people who were cancer-free in 2009 for up to 14 years, examining the impact of 58 different preservatives. Researchers identified links between certain preservatives and cancer development—notably, six of those preservatives are classified as "generally recognized as safe" by the U.S. Food and Drug Administration.

The diabetes study followed a similar-sized group of participants who did not have type 2 diabetes at the outset. It found 12 preservatives associated with nearly 50 percent higher risk of developing the disease among people who consumed the highest amounts. Five of the preservatives linked to cancer also showed connections to increased diabetes risk.

Both studies were observational, meaning they identify associations rather than prove direct cause and effect. Still, the findings add to a growing body of research raising questions about the long-term health effects of food additives that have been considered safe for decades.