People who eat more industrially processed foods and beverages laced with preservatives, widely used to extend shelf-life, may increase the risk of cancer, according to a study.

The study, published in The BMJ, showed that higher intakes of several preservatives (mostly non-antioxidants, including potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate, and acetic acid) were associated with a higher risk of cancers, compared with risks in non-consumers or lower consumers.