Preservatives and risk of cancer
Menée à l'aide de données de la cohorte française "NutriNet-Santé" portant sur 105 260 personnes sans antécédent de cancer (durée moyenne de suivi : 7,5 ans ; âge moyen : 42 ans ; 78,7 % de femmes), cette étude analyse l’association entre des conservateurs alimentaires et l’incidence du cancer (4 226 cas)
Preservative food additives are extensively used in the modern food industry to extend shelf life by inhibiting microbial growth and slowing chemical changes that lead to spoilage.1 Growing concerns have emerged about the potential health effects of some preservatives. For example, experimental studies have shown that nitrates and nitrites (preservatives added to processed meats) can be converted endogenously to N-nitroso compounds—proven carcinogens in animals and potential carcinogens in humans.2 Recognizing the risks, the European Food Safety Authority has established acceptable daily intake levels for nitrates and nitrites.3 However, epidemiological evidence linking preservative additives to cancer risk remains scarce, largely because of limited data on the specific industrial food products consumed and the considerable variation in additive levels across brands.
BMJ , éditorial en libre accès, 2026