A higher intake of food preservatives, widely used in industrially processed foods and beverages to extend shelf-life, is associated with a modestly increased risk of cancer, finds a study from France ...

Higher consumption of widely used food preservatives increased the risk for type 2 diabetes, according to a French study ...

Findings support recommendations for freshly made, minimally processed foods, researchers ...

Multiple preservatives that are added to food products to lengthen their shelf life have significant associations with overall cancer development.

The consumption of a number of widely used food preservatives is linked to an increased risk of overall, breast, and prostate ...

Common preservatives used to keep food safe and extend shelf life may be linked to a higher risk of several cancers and type 2 diabetes, according to two new studies from France. “These are very ...

Red dye 3 has been banned from use in topical drugs and cosmetics since 1990, when the FDA found that the additive causes cancer in animals. The Food & Drug Administration (FDA) continues to allow red ...

Higher intake of certain food preservatives, common in processed foods, may be linked to a modest increase in cancer risk.