Could these food preservatives increase your cancer risk?

Six preservatives commonly found in some foods and beverages may increase the risk of certain cancers, including breast.

Research published earlier this year in The British Medical Journal outlined a positive correlation between cancer diagnoses and a high intake of acetates, acetic acid, nitrites, potassium nitrate, potassium metabisulfite and sorbates.

The 105,000 participants involved in the study maintained at least two 24-hour food logs. Among the participants, 4,000 were diagnosed with cancer during the study. Researchers examined the rates of cancer diagnosis in participants who consumed the most preservatives and the fewest, noting:

• A 20% increase in breast cancer risk in those who consumed potassium metabisulfite. This preservative can be found in wine and beer and some processed snacks.
• A 22% increase in breast cancer risk in those who consumed potassium nitrate, often found in processed meats like hot dogs, bacon and sausage.
• A 12% increase in overall cancer risk among those with high consumption of acetic acid, often found in pickled products.

“These findings underscore what we already know and recommend as clinicians – eating a diet mostly made up of whole foods is key to supporting our health,” says Dr. Sigrun Hallmeyer, an oncologist at Advocate Health Care. “Aim to limit your intake of processed foods as much as possible to help lower your risk of cancer and other diseases.”

In addition to eating a healthy diet, Dr. Hallmeyer also offers the following tips to lower your risk of breast cancer:

• Keep your weight within a healthy range.
• Incorporate regular exercise into your routine to stay active.
• Avoid smoking and drinking alcohol.
• Talk with your doctor about your family history and personal risk factors.
• Stay up to date with regular screenings.