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

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

Foods that rely heavily on preservatives may be doing more than extending shelf life. In a large study spanning more than a decade, people with the highest intake of preservative additives were far ...

A cup of coffee can be delicious plain, but if you're looking for a boost of flavor there are some creamers that are ...

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 type 2 diabetes and some cancers. View on euronews ...