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Long ago, before refrigeration was invented, early humans preserved their food in different ways. One of the most common methods is drying meat, fruit, and vegetables under the sun. Pickling, curing, and fermenting were also used, depending on a particular culture’s practices. All the same, the goal was to prevent their food supply from spoiling so that they didn’t have to consume them immediately.1

As industrialization expanded and the need for immediate access to food grew, companies began experimenting with chemicals to extend shelf life of their products. Examples include the use of nitrites, sodium benzoate, and sulfites.2Over time, more preservatives were added to the food supply, prolonging the shelf life of processed goods so they can be shipped to consumers all over the world.

However, this gradual expansion of chemical additives has far-reaching consequences. Today, there are at least 950 substances in the American food supply that are actually banned in Europe due to their possible health effects, CBS News reports. And the worst part is that these ingredients are not required to be listed on product labels.3

As awareness of the impact of ultraprocessed foods on human health rises, so does the scrutiny of the ingredients used in their manufacturing. Research has linked them to rising rates in chronic disease,4and a new study noted that the very preservatives Big Food uses to extend shelf life of their products is causing cancer.5

A study published in The BMJ examined how everyday exposure to food preservatives influences cancer risk. Researchers analyzed long-term dietary data from the French NutriNet-Santé cohort, a large prospective study designed to follow people over time and observe how diet links to disease development.6

The team focused on preservative additives as a category, then broke them down into specific chemical groups and individual compounds. The reason for following this angle was simple: No study had completely focused on preservatives as a root cause for disease, despite their prevalence in the food supply.

Source: SGT Report