Neue Studie bringt einige Lebensmittelkonservierungsstoffe mit einem höheren Krebsrisiko in Verbindung. Beispielsweise war Kaliumsorbat mit einem um 14 % erhöhten Gesamtkrebsrisiko und einem um 26 % erhöhten Brustkrebsrisiko verbunden, während Sulfite mit einem um 12 % erhöhten Gesamtkrebsrisiko verbunden waren.

**Studies link some food preservatives to higher** diabetes and **cancer risk**

In the cancer study published in the BMJ, of the 17 individually studied preservatives, 11 were not associated with cancer incidence, and no link was found between preservatives overall and cancer. However, higher consumers of several preservatives were associated with higher risk of cancers compared with non-consumers or lower consumers.

**For example, potassium sorbate was associated with a 14% increased risk of overall cancer and a 26% increased risk of breast cancer, while sulfites were associated with a 12% increased risk of overall cancer.**

Sodium nitrite was associated with a 32% increased risk of prostate cancer, while potassium nitrate was associated with an increased risk of overall cancer (13%) and breast cancer (22%). Total acetates were associated with an increased risk of overall cancer (15%) and breast cancer (25%), while acetic acid was associated with a 12% increased risk of overall cancer.

While more studies are needed to better understand these potential risks, the researchers noted that several of these compounds could alter immune and inflammatory pathways, possibly triggering the development of cancer.

For those interested, here’s the link to the peer reviewed journal article:

https://www.bmj.com/content/392/bmj-2025-084917

The list of foods with potassium sorbate according to AI. Good luck reducing your consumption of this preservative.

Common Foods with Potassium Sorbate
Dairy: Yogurt, cheese, sour cream, and ice cream.
Beverages: Soft drinks, fruit juices, wine, cider, and sports drinks.
Baked Goods: Bread, cakes, pastries, icings, and fillings.
Preserves: Jams, jellies, and fruit syrups.
Dried Products: Dried fruits (raisins, apricots) and dried meats (jerky).
Condiments: Salad dressings, mayonnaise, soy sauce, pickles, and olives.
Snacks: Cereal bars, crackers, and processed snack foods.

These are in so many foods, and they overlap so much with each other and with food quality, that I don’t feel the study did enough to discriminate between the effects of all factors.