Studies link some food preservatives to higher diabetes and cancer risk

Of 17 preservatives studied, higher consumption of 12 of them linked with increased risk of type 2 diabetes

Higher consumption of some food preservatives is associated with an increased risk of type 2 diabetes and cancer, two studies suggest.

The findings, published in the medical journals Nature Communications and the BMJ, may have important public health implications given the ubiquitous use of these additives globally, researchers said.