BON APPETITE –
Feb. 23, 2026 – The study examined 17 preservatives and found that only some were linked to a higher cancer risk. In particular, potassium sorbate, potassium nitrate, sodium nitrite, and sulfites were associated with an increased risk of overall cancer, as well as specific types like breast and prostate cancer … “The study found an association, not causation, between higher consumption of certain food preservatives and a modestly increased cancer risk,” nutritionist Lauren Manaker, MS, RDN, explains. “It’s important to note that this doesn’t mean these preservatives directly cause cancer. Instead, the findings may reflect the overall impact of diets high in ultra-processed foods, which tend to be lower in nutrients and higher in additives.”
Nutritionist Whitney Stuart, MS, RDN, agrees, noting that the study can’t account for every lifestyle factor, including smoking, body mass index, and physical activity. Plus, she says, “Not all preservatives carry the same level of risk; it depends on the type, dosage, and food matrix. The real-world risk increases with the frequency and quantity of consumption; occasional intake poses different risks compared to daily consumption.”
