E-additives in sausages and sauces: new evidence on cancer and type 2 diabetes risks

This is according to two major French studies published in the BMJ and Nature Communications.

What they studied

Both papers are based on data from the large-scale French NutriNet-Santé project, where tens of thousands of participants regularly complete detailed dietary questionnaires. Researchers compared diet (including consumption of specific preservatives) with what diseases people manifested after years of observation.

Link to cancer: what the BMJ data suggests

In the BMJ study, the authors report "multiple associations" between the consumption of preservatives common in industrial food and drink and higher incidence of cancer in general, as well as breast and prostate cancer.

Among the substances being looked at are nitrites and nitrates, which are often used in the production of ham, bacon, sausages and other meat products.

At the same time, we are not talking about a "guarantee of disease", but about statistical links: the mere purchase of a product with preservatives does not mean that a person will necessarily fall ill, the authors and outside experts emphasise.

The link to diabetes: what the work in Nature Communications has shown

In the second study (Nature Communications), scientists found associations between the consumption of certain preservatives and the risk of type 2 diabetes. In particular, the results mention sorbates (e.g. potassium sorbate, E202) and a number of other additives; the authors analysed them according to different levels of consumption.

Why the scientists ask not to jump to conclusions

Both papers are observational: they identify relationships but do not prove causation. The results may be influenced by "contributing factors" - for example, general eating habits, the proportion of ultra-processed foods, alcohol and others. Therefore, experts call for further research.

What the authors and experts advise

The main practical conclusion sounds rather traditional: to choose the least processed foods more often and reduce "background" exposure to additives from industrialised food - without panic and extremes, but with attention to composition