Food Preservatives Might Slightly Increase Cancer Risk, Study Suggests
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A study published in The BMJ indicates that higher consumption of food preservatives may slightly increase cancer risk. Researchers analyzed data from 105,260 participants over 7.5 years, tracking diet and cancer diagnoses. Out of the participants, 4,226 were diagnosed with cancer, including various types. The study, while observational and not proving causation, suggests a need for health agencies to reevaluate the safety of food additives in light of potential risks.
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