The potential for preservatives and other food additives to have long-term effects on human health has indeed been a subject of research and debate. While the preservatives used in food are generally approved by regulatory agencies and deemed safe within established limits, or “generally recognized as safe” (GRAS), there is concern about how these substances might interact with the human body, particularly with prolonged exposure or high consumption levels.
Many preservatives target microbial cells rather than human cells, and they often break down or are excreted from the body. However, some studies suggest certain preservatives might contribute to adverse health effects, such as inflammation, gut microbiome disruption, or oxidative stress (Zhou et al., 2023).
Some examples:
- Sodium benzoate is widely used in acidic foods like sodas and fruit juices. Research has shown that under certain conditions, it can convert to benzene, a known carcinogen, especially when combined with ascorbic acid (vitamin C) (McNeal et al., 1993). The risk is generally low, but it raises concerns about high levels of consumption.
- Nitrates and nitrites, commonly found in processed meats, can convert into nitrosamines in the stomach, compounds associated with an increased risk of cancers such as colorectal cancer (Song et al., 2015).
- BHT and BHA are synthetic antioxidants used in fats and oils to prevent rancidity. There is some evidence that they may act as endocrine disruptors and impact cellular processes, although results are mixed (Pop et al., 2013).
The body’s detoxification systems, primarily the liver and kidneys, are generally effective at processing and eliminating many of these compounds. However, researchers argue that cumulative effects from chronic exposure to multiple food additives, combined with other dietary and lifestyle factors, could potentially pose health risks over time (Witkowska et al., 2021). We have known for many decades that a balanced diet with minimally processed foods can help to reduce exposure to these additives, though experts always state that more research is needed to understand their long-term impacts fully. The FDA finally banned red dye in the U.S. for use in cosmetics back in 1990 but not in foods until just January of 2025 (Davis, 2025).
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References
- Zhou, X., Qiao, K., Wu, H., & Zhang, Y. (2023). The Impact of Food Additives on the Abundance and Composition of Gut Microbiota. Molecules (Basel, Switzerland), 28(2), 631. https://doi.org/10.3390/molecules28020631
- McNeal, T. P., Nyman, P. J., Benson, J. M., & Diachenko, G. W. (1993). Survey of benzene in foods by using headspace concentration techniques and capillary gas chromatography. Journal of AOAC International, 76(6), 1213-1219.
- Song, P., Wu, L., & Guan, W. (2015). Dietary Nitrates, Nitrites, and Nitrosamines Intake and the Risk of Gastric Cancer: A Meta-Analysis. Nutrients, 7(12), 9872–9895. https://doi.org/10.3390/nu7125505
- Pop, A., Kiss, B., & Loghin, F. (2013). Endocrine disrupting effects of butylated hydroxyanisole (BHA – E320). Clujul medical (1957), 86(1), 16–20.
- Witkowska, D., Słowik, J., & Chilicka, K. (2021). Heavy Metals and Human Health: Possible Exposure Pathways and the Competition for Protein Binding Sites. Molecules (Basel, Switzerland), 26(19), 6060. https://doi.org/10.3390/molecules26196060
- Davis, Josh, How Red Dye 3 finally got banned in foods, according to a dietitian. (2025). https://www.houstonmethodist.org/blog/articles/2024/may/is-red-dye-no-3-in-food-bad-for-you-a-dieticians-take/
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