Source: The Guardian, 1/8/26
'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. While more studies are needed, they said the findings should lead to a re-evaluation of regulations governing the use of preservatives by companies in products such as ultra-processed foods (UPF) to improve consumer protection worldwide.'
Visit https://www.nature.com/articles/s41467-025-67360-w and https://doi.org/10.1136/bmj-2025-084917 to read the Nature Communications and BMJ articles, respectively.