Estudio vincula conservantes a cáncer
A recent epidemiological study analyzed the link between the consumption of food preservatives and cancer risk. Based on data from the French NutriNet-Santé cohort, involving around 100,000 participants followed for approximately seven and a half years, it identified associations between common additives such as sorbates, sulfites, nitrites, nitrates, and certain preservatives, and an increased incidence of overall cancer, including breast and prostate cancers. Although the risk increase is modest, experts suggest that frequent consumption of preserved foods may contribute to higher cancer risk, emphasizing the importance of consuming fresher, minimally processed foods. The findings support calls for reviewing regulatory standards and reducing intake of ultraprocessed foods to mitigate potential health risks.
Notice: This Is an AI-Generated Summary
Comments (0)