A large French study followed more than 100,000 people for more than 10 years and found an association between higher consumption of certain food preservatives and a slightly higher risk of cancer[1][2][3]. Around 4,000 cases of cancer, mainly breast, prostate and colon, were diagnosed during the period[1][3]. Higher potassium sorbate intake was associated with a 14 percent increase in overall cancer risk and a 26 percent increase in breast cancer risk[1]. Acetic acid has been linked to a 12 percent increase in overall cancer risk[1]. Other risk substances include potassium disulfite, sodium nitrite and potassium nitrate, linked to breast, prostate and overall cancer[1][2]. Sodium nitrate increased the risk of prostate cancer by 33 percent[2]. The study did not demonstrate a direct causal relationship and recommends a re-evaluation of the safety of these substances[1]. Preservatives are found in processed foods and beverages[1].