Preservatives

Not all bad (such as salt, sugar or vinegar).

The Bad Guys

Typically found in most industrially produced ultra-processed food (UPF)

Great article: https://www.bmj.com/content/392/bmj-2025-084917

ascorbic acid
citric acid
potassium metabisulfite, enhanced cell proliferation
sodium acetate, has been reported to stimulate proliferation in human gastric adenocarcinoma cells and increase levels of interleukin 1β, interleukin 8, and tumour necrosis factor (TNF alpha) protein and mRNAs; therefore, potentially inflammatory conditions associated with cancer development
sodium ascorbate, possibly cytotoxic
sodium erythorbate, possibly cytotoxic
Sodium nitrite (E250) - mixed with salt and used to speed up the curing of processed meats, impart a pink colour and inhibit the germination of Clostridium botulinum spores (which cause botulism); can react with proteins or during cooking at high heat to form carcinogenic N-nitrosamines (possibly resulting in a higher risk of breast, colorectal, pancreatic, prostate and renal cancer), possibly cytotoxic
Potassium nitrite (E249) - as per above; also increases blood pressure
Sodium benzoate (E211)- typically used in acidic foods; can form the carcinogen benzene when combined with vitamin c - replaced by potassium sorbate in most soft drinks in the United Kingdom, possibly cytotoxic
potassium sorbate (E202) - generally used instead of sodium benzoate (above); used to inhibit fungus growth; high consumption may increase your overall cancer risk, possibly cytotoxic
nitrates - probably really bad
sulfite - probably really bad - mostly alcoholic drinks

Created:

Last Updated: 2026-08-25