N※N

Food Preservatives Linked to Cancer and Diabetes

  //food-wine.news-articles.net/content/2026/01/29 .. preservatives-linked-to-cancer-and-diabetes.html
  Published in Food and Wine on Thursday, January 29th 2026 at 10:19 GMT by Food & Wine

Tokyo, Japan - January 29th, 2026 - A groundbreaking new study published in the prestigious journal eLife is sparking debate and raising critical questions about the safety of ubiquitous food preservatives. Researchers at the University of Tsukuba, led by Dr. Yasmine Belzuna, have identified a potential link between preservatives containing benzoic acid and sorbic acid - found in a vast array of processed foods and beverages - and an elevated risk of developing cancer and type 2 diabetes. This research adds to a growing body of evidence suggesting that commonly accepted food additives may not be as benign as previously believed.

The preservatives in question, widely utilized to extend the shelf life of products ranging from soft drinks and salad dressings to baked goods and processed meats, undergo a concerning reaction when combined with vitamin C. This reaction, the study reveals, generates both microplastics and diketopiperazines (DKPs). While the dangers of microplastic pollution are increasingly well-known, it is the DKPs that are generating the most alarm among researchers.

"DKPs are not simply inert byproducts," explains Dr. Belzuna. "Our research demonstrates they actively disrupt fundamental cellular functions, leading to metabolic dysfunction and the promotion of inflammation. These are key pathways implicated in the development of both cancer and diabetes." The team's experiments involved exposing human intestinal cells to various concentrations of benzoic and sorbic acids, meticulously tracking the formation of DKPs and observing their impact on cellular processes. The results were stark, showing a clear correlation between DKP exposure and disrupted cellular behavior.

The implications of this study are significant. Benzoic and sorbic acids are among the most commonly used food preservatives globally, primarily due to their effectiveness in inhibiting the growth of mold, yeast, and bacteria. Their widespread application means that a substantial portion of the population is regularly exposed to these chemicals, often unknowingly. Consider the typical Western diet - a daily intake of packaged foods and beverages likely contains these preservatives, potentially leading to a cumulative effect over time.

The research team's findings are prompting calls for a comprehensive re-evaluation of food additive safety regulations. Current regulations often focus on the immediate toxicological effects of preservatives, but largely overlook the potential for secondary compounds - like DKPs - to emerge and exert their own influence on human health. "This study highlights a critical gap in our understanding of food safety assessment," Dr. Belzuna emphasizes. "We need to move beyond simply assessing the preservative itself, and consider the entire metabolic pathway and potential formation of harmful byproducts."

Industry representatives acknowledge the study's findings but maintain that the preservatives are safe when used within approved limits. However, consumer advocacy groups are urging regulatory bodies to adopt a more precautionary approach. They point to the rising global rates of cancer and diabetes, and suggest that environmental and dietary factors, including food additives, may be playing a larger role than previously recognized.

Further research is already underway to investigate the long-term health effects of DKP exposure, including their potential to contribute to the development of specific cancer types and the progression of diabetes. Scientists are also exploring methods to mitigate the formation of DKPs during food processing and storage. This could involve modifying food formulations, adjusting storage conditions, or developing alternative preservation techniques.

This new evidence joins a growing chorus of concern regarding the safety of food additives. While not all additives pose a risk, the increasing complexity of the modern food supply chain necessitates rigorous scrutiny and ongoing research. Consumers are encouraged to read food labels carefully, opt for fresh, whole foods whenever possible, and advocate for greater transparency in the food industry. The link between seemingly harmless preservatives and serious health conditions demands a serious and proactive response.