Studies link some food preservatives to higher diabetes and cancer risk

The studies’ authors urged manufacturers to limit preservatives and backed recommendations for consumers to eat fresh foods Illustration: Peter Dazeley/Getty Images

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.