Two recent, large-scale French observational studies have identified significant associations between the consumption of certain common food preservatives and a slightly increased risk of developing cancer and Type 2 diabetes. Published in *The BMJ* and *Nature Communications* on January 8 and January 7, 2026, respectively, these studies analyzed data from over 100,000 participants in the NutriNet-Santé cohort. The cancer study found that higher intake of specific preservatives, including sodium nitrite (often in processed meats), was associated with a 32% increased risk of prostate cancer. Potassium nitrate was linked to a 22% higher risk of breast cancer and a 13% increase in overall cancer risk. Potassium sorbate also showed associations with increased overall and breast cancer risks. Regarding Type 2 diabetes, the research indicated that higher overall consumption of preservatives was associated with a 47% greater risk. Specifically, 12 out of 17 preservatives examined individually were linked to a nearly 50% higher risk, with potassium sorbate notably associated with twice the risk of developing diabetes. Calcium propionate and sodium nitrite were also implicated. It is crucial to note that these are observational studies, which can identify associations but cannot definitively prove a direct cause-and-effect relationship. Researchers and external experts emphasize the need for further confirmatory research. However, the studies did account for various confounding factors like physical activity, tobacco, alcohol use, and lifestyle. Despite these findings, many of the preservatives studied are still generally recognized as safe by regulatory bodies like the U.S. Food and Drug Administration (FDA). The FDA has, however, initiated a systematic review process for food chemicals, including certain preservatives, signaling a move towards more rigorous safety assessments. The findings have global public health implications, given the ubiquitous use of these additives in processed foods worldwide, urging consumers to prioritize less processed alternatives.