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preservative
Substances added to foods or pharmaceutical agents to protect them from chemical change or microbial action.
Preservatives many be:
- anti-bacterial agents
- antioxidants
Adverse effects:
- linked to cancer
- considered GRAS (generally recognized as safe) in food by FDA
- sodium nitrite
- potassium nitrate
- sorbates
- potassium metabisulfite,
- acetates & acetic acid [1]
- potential risk of type 2 diabetes (up to 50%, dose-dependent) [2]
- potassium sorbate
- potassium metabisulfite
- sodium nitrite
- acetic acid & sodium acetate
- citric acid
- phosphoric acid
- calcium propionate
- sodium ascorbate
- alpha-tocopherol
- sodium erythorbate
- rosemary extracts
Specific
8-hydroxyquinoline; oxyquinoline
benzoate
benzoic acid
bronopol (Gold-Bloc)
formaldehyde
glutaraldehyde; glutaral
sodium benzoate
sodium thiosalicylate (Thiocyl)
sulfur [S]
thimerosal; ethylmercurothiosalycilate; thiomersalate; mercurothiolate; merthiolate; merzonin; vitaseptol
thiosalicylic acid (No Dolo)
General
bioagent
Properties
References
- Hasenbohler A, Javaux G, Payen de la Garanderie M et al
Intake of food additive preservatives and incidence of cancer: results from the
NutriNet-Sante prospective cohort.
BMJ. 2026 Jan 7;392:e084917.
PMID: 41500678
- Hasenbohler A, Javaux G, Payen de la Garanderie M et al
Associations between preservative food additives and type 2 diabetes incidence in
the NutriNet-Sante prospective cohort.
Nat Commun. 2026 Jan 7;16(1):11199.
PMID: 41501013 Free article.
https://www.nature.com/articles/s41467-025-67360-w
- NLM MeSH Browser
http://www.nlm.nih.gov/mesh/meshhome.html
Component-of
dorzolamide/preservative/timolol