Deli Ham and Other Processed Foods Found to Increase Cancer Risk

A recent study published in 2026 found that many common preservatives used in industrially processed foods are associated with an increased risk of cancer. These preservatives are found in food products such as deli ham and cheese.

Currently, deli ham is classified as a Group 1 carcinogen by the World Health Organization. Group 1 carcinogens are known to cause cancer, based on evidence from clinical research. As the risk of cancer increases with the amount of processed meat consumed, many national health recommendations advise to limit how much processed meat you consume.

Ultraprocessed foods are food products that contain preservatives and additives which serve to enhance flavor and color, improve texture, extend shelf life and stabilize ingredients. Approximately 70% of food products in grocery stores in the US are ultraprocessed.

The study was based on health data aggregated from over 100,000 French adults, over the period of 2009 to 2023. Researchers found that higher intake of several types of preservatives result in an increased risk of developing cancer. The study found “multiple positive associations between intake of preservatives widely used in industrial foods and higher cancer incidence”. Specifically, these preservatives were found to increase the risk of prostate and breast cancer.

While not all preservatives were found to increase the risk of cancer, six of the preservatives studied were linked with an increased risk of cancer. These preservatives are potassium sorbate, potassium metabisulfite, sodium nitrite, potassium nitrate and acetic acid. However, these preservatives were classified as GRAS (generally recognized as safe) by the US Food and Drug Administration.

Many of these preservatives are found in processed meats. Sodium nitrite is a chemical salt that is commonly used in bacon, ham and deli meats. The study showed that it was associated with a 32% increase in the risk of prostate cancer. Potassium nitrate, closely related to sodium nitrite, was found to cause 13% increased risk of overall cancer and 22% increased risk of breast cancer.

Sorbates, especially potassium sorbate, are typically used in wine, baked goods, cheeses and sauces to prevent molds, yeast and some bacteria. They were found to increase overall cancer risk by 14% and breast cancer risk by 26%. Potassium metabisulfite, which is also used in winemaking, was linked with a 20% increase in breast cancer and 11% higher risk of all cancers.

Acetates are used in foods such as meat, sauces, breads and cheese. They were associated with a 25% higher risk of breast cancer and 15% increase in cancer risk in general.

Learn more: Eating Habits That Increase Colorectal Cancer Risk

As the 2026 study was an observational study, the results do not confirm any direct cause and effect relationship. However, the results were consistent with what existing data suggests. Processed meats such as deli ham, has long been considered by the World Health Organisation (WHO) to be carcinogenic and is linked to colorectal cancer.

While consuming such food products does not directly cause cancer, it is important to eat them in moderation to limit exposure to these preservatives. The authors have also urged food manufacturers to limit unnecessary preservatives and recommended that consumers opt for minimally processed foods instead.