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Study: These Foods Raise Your Risk of Cancer Daniel de la Hoz – Getty Images<\/p>\n
New research breaks down a link between specific foods and ingredients and cancer. <\/p>\n
Experts say this suggests something important about diet and cancer risk.<\/p>\n
We\u2019ve reported on the link<\/a> between eating processed meats and a higher risk of developing cancer<\/a>. But new research suggests that there could be a specific culprit to blame: certain preservatives\u2014and these show up in more foods than just processed meats.<\/p>\n The study, which was published in The BMJ<\/a>, is opening up more questions about associations between processed foods and cancer.<\/p>\n Meet the experts: Dena Champion, R.D<\/a>., an oncology dietitian at The Ohio State University Comprehensive Cancer Center \u2013 James Cancer Hospital and Solove Research Institute; Anton Bilchik, M.D., Ph.D.<\/a>, surgical oncologist, chief of medicine and director of the Gastrointestinal and Hepatobiliary Program at Providence Saint John\u2019s Cancer Institute in Santa Monica, CA; Jessica Cording, R.D., author of The Little Book of Game-Changers: 50 Healthy Habits For Managing Stress & Anxiety; Lisa Moskovitz, R.D., founder of The NY Nutrition Group <\/a>and author of The Core 3 Healthy Eating Plan<\/p>\n For the study, researchers looked at diet and health data from more than 105,000 people between 2009 and 2023. On the dietary front, researchers specifically looked at the impact of 17 different preservatives on a range of health outcomes.<\/p>\n While the researchers found there wasn\u2019t a link between all types of preservatives and a higher risk of cancer, they found clear associations between some preservatives and specific types of cancer. Those included:<\/p>\n Potassium sorbate and breast cancer, overall cancer<\/p>\n Potassium metabisulfite and overall cancer, breast cancer<\/p>\n Sodium nitrite and prostate cancer<\/p>\n Potassium nitrate and overall cancer, breast cancer<\/p>\n Acetic acid and overall cancer<\/p>\n Sodium erythorbate and overall cancer, breast cancer<\/p>\n However, the majority of preservatives (11 out of 17) were not linked with a higher risk of cancer. So, what\u2019s behind this and, more importantly, what should you take away from the latest research? Here\u2019s what the data found, plus what experts suggest. <\/p>\n What foods do these preservatives show up in?<\/p>\n Here\u2019s where things get surprising. While plenty of people were exposed to these preservatives through processed meats, there were other, less obvious sources. Those include:<\/p>\n Refined grains and cereal<\/p>\n Condiments like ketchup and salad dressing<\/p>\n Why might these preservatives be linked to cancer?<\/p>\n While the researchers found a link between certain preservatives and cancer, they didn\u2019t dive into why this association exists. Still, this is \u201clikely to be a combination of factors,\u201d including the composition of the foods these preservatives are used in, says Anton Bilchik, M.D., Ph.D.<\/a>, surgical oncologist, chief of medicine, and director of the Gastrointestinal and Hepatobiliary Program at Providence Saint John\u2019s Cancer Institute in Santa Monica, CA.<\/p>\n Dr. Bilchik points out that the exact way these preservatives impact the body and affect cancer risk isn\u2019t well known. \u201cSome studies<\/a> show that preservatives like nitrates and nitrites change the immune environment and can change the gut microbiome<\/a>, resulting in genetic alterations of cells,\u201d he says. \u201cBut there\u2019s a lot more work to better understand the exact relationship of these preservatives and the development of cancer.\u201d<\/p>\n Dena Champion, R.D<\/a>., an oncology dietitian at The Ohio State University Comprehensive Cancer Center\u2014James Cancer Hospital and Solove Research Institute, agrees, and says it\u2019s important not to panic. “We cannot say that the preservatives caused the cancer\u2014there may be many other factors that led to that diagnosis,\u201d she says. But in addition to impacting the gut bacteria, Champion points out that some preservatives may promote inflammation in the body. (Inflammation is linked<\/a> to a host of serious diseases, including cancer.)<\/p>\n As for why some of these preservatives were linked to cancer and others weren\u2019t, Champion says it may come down to their chemical structure and how our bodies metabolize preservatives. \u201cSome are broken down and eliminated easily, while others may undergo chemical changes in the body that could be more problematic,\u201d Champion says. \u201cThe bottom line is that some preservatives appear more concerning than others based on this research, which is actually helpful information.\u201d<\/p>\n