A massive, decade-long French study, tracking over 100,000 individuals, provides the most compelling real-world evidence to date that the very chemicals trusted to keep processed foods shelf-stable are poisoning consumers.
The research, published in The BMJ, exposes a corporate and regulatory failure that has allowed substances like sodium nitrite and potassium sorbate—common in everything from cured meats to fruit juices—to infiltrate diets, with devastating consequences for public health.
A long-term study of 105,260 people found higher consumption of specific preservatives is linked to increased risks of overall cancer, breast cancer, and prostate cancer.
Preservatives with strong associations include potassium sorbate, sulfites, sodium nitrite, and potassium nitrate.
The study provides critical human data supporting prior laboratory research showing these chemicals can damage cells and DNA.
Researchers are calling for an urgent re-evaluation of safety standards by health agencies worldwide.
The findings advocate for consumers to choose freshly prepared, minimally processed foods to reduce exposure....<<<Read More>>>...
