Researchers at McGill University have investigated the link between food preservatives and an increased risk of cancer.[1] The study followed more than 105,000 people for 14 years, recording more than 4,200 new cases of cancer, including breast and prostate cancer.[1] The researchers analyzed 58 different preservatives and focused in detail on 17 of them that were consumed by at least 10% of the participants.[1] Five preservatives—potassium sorbate, potassium metabisulfite, sodium nitrite, acetic acid, and sodium acetate—were associated with an increased risk of both cancer and type 2 diabetes, with the risk increasing by approximately 49%.[1] The researchers controlled for other factors, including exercise, smoking, alcohol, medications, and diet quality, and the associations persisted.[1] The analysis suggested that preservatives alone explain a significant portion of the relationship between ultra-processed foods and type 2 diabetes.[1]