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

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 ...

Of 17 preservatives studied, higher consumption of 12 of them linked with increased risk of type 2 diabetes ...

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

Animal studies suggest that some food additives, such as artificial colorants and sweeteners, emulsifiers, and antimicrobial preservatives, could be harmful to gut health. A recent review published in ...

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 ...

This Collection welcomes original research on food additives, including research on new food additives monitoring of additives, and their effects on health and consumer behaviour. Food additives are ...

Food additives have come under increasing scrutiny in recent months, and Health Secretary Robert F. Kennedy Jr. recently announced a ban on eight frequently used food dyes from food and beverages. Two ...

Higher intake of some common food preservatives may raise cancer risk, reports a large French study in The BMJ, prompting ...

Higher consumption of food preservatives, widely used in industrially processed foods and beverages to extend their shelf life, has been linked to an increased risk of type 2 diabetes.