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Food Additives Linked to 15 Percent Higher Cancer Risk


Certain additives that are used to improve the texture and shelf life of food could increase the risk of cancer by 15 percent, a new study by French researchers has found.

[Image source: Adobe Stock]


Research from Denmark has shown how the health effects of chemicals in our food supply may be significantly more harmful than originally believed. Recognizing that such chemicals are consumed not individually but in cocktails, an assessment by the National Food Institute at the Technical University of Denmark found that even small doses of substances such as pesticides and polychlorinated biphenyls (PCBs) can amplify each other’s negative effects when present in combinations.

To the clear benefit of their manufacturers, the traditional approach to the risk assessment of chemicals in foods has only taken the effects of each individual compound into account. Even at the global regulatory level, the reality is that no substantive consideration has been given to the fact that pesticides, artificial food additives and other synthetic chemicals are consumed not in isolation, but in tandem with each other. The cumulative long-term effect that the ingestion of multiple chemicals has been having on people’s health has thus been largely ignored.

To learn more about the dangers of chemical cocktails in foods, see this article on our website.