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 ...

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

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

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

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 ...

Large French cohort studies suggest that people who consume higher amounts of certain food preservatives have higher risks of ...

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