preservative
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Introduction
Substances added to foods or pharmaceutical agents to protect them from chemical change or microbial action.
Preservatives many be:
- anti-bacterial agents
- antioxidants
Adverse effects
- linked to cancer
- considered GRAS (generally recognized as safe) in food by FDA
- sodium nitrite
- potassium nitrate
- sorbates
- potassium metabisulfite,
- acetates & acetic acid[1]
- considered GRAS (generally recognized as safe) in food by FDA
- potential risk of type 2 diabetes (up to 50%, dose-dependent)[2]
- potassium sorbate
- potassium metabisulfite
- sodium nitrite
- acetic acid & sodium acetate
- citric acid
- phosphoric acid
- calcium propionate
- sodium ascorbate
- alpha-tocopherol
- sodium erythorbate
- rosemary extracts
- linked to hypertension:[3]
- linked to heart disease[3]
More general terms
More specific terms
- 8-hydroxyquinoline; oxyquinoline
- benzoate
- benzoic acid
- bronopol (Gold-Bloc)
- formaldehyde
- glutaraldehyde; glutaral
- sodium benzoate
- sodium thiosalicylate (Thiocyl)
- sulfur [S]
- thimerosal; ethylmercurothiosalycilate; thiomersalate; mercurothiolate; merthiolate; merzonin; vitaseptol
- thiosalicylic acid (No Dolo)
References
- ↑ 1.0 1.1 Hasenbohler A, Javaux G, Payen de la Garanderie M et al Intake of food additive preservatives and incidence of cancer: results from the NutriNet-Sante prospective cohort. BMJ. 2026 Jan 7;392:e084917. PMID: https://pubmed.ncbi.nlm.nih.gov/41500678
- ↑ 2.0 2.1 Hasenbohler A, Javaux G, Payen de la Garanderie M et al Associations between preservative food additives and type 2 diabetes incidence in the NutriNet-Sante prospective cohort. Nat Commun. 2026 Jan 7;16(1):11199. PMID: https://pubmed.ncbi.nlm.nih.gov/41501013 Free article. https://www.nature.com/articles/s41467-025-67360-w
- ↑ 3.0 3.1 3.2 Hasenbohler A, Javaux G, Payen de la Garanderie M, et al Preservative food additives, hypertension, and cardiovascular diseases: the NutriNet-Santw study. Eur Heart J. 2026 May 20:ehag308. PMID: https://pubmed.ncbi.nlm.nih.gov/42161430