A higher intake of food preservatives, widely used in industrially processed foods and beverages to extend shelf-life, is associated with a modestly increased risk of cancer, finds a study from France ...

Multiple preservatives that are added to food products to lengthen their shelf life have significant associations with overall cancer development.

The study found higher intake of several preservatives, which are often used to extend a product's shelf-life, were linked to ...

Findings support recommendations for freshly made, minimally processed foods, researchers ...

Foods that rely heavily on preservatives may be doing more than extending shelf life. In a large study spanning more than a ...

Red dye 3 has been banned from use in topical drugs and cosmetics since 1990, when the FDA found that the additive causes cancer in animals. The Food & Drug Administration (FDA) continues to allow red ...

A cup of coffee can be delicious plain, but if you're looking for a boost of flavor there are some creamers that are ...

Red Dye No. 3, also known as erythrosine, faces regulatory scrutiny, with California's Food Safety Act scheduled to ban it starting in 2027. This decision came after animal studies revealed that high ...

Higher intake of certain food preservatives, common in processed foods, may be linked to a modest increase in cancer risk.

Higher consumption of food preservatives, widely used in industrially processed foods and beverages to extend their shelf ...