An Analytical Review of Preservative Chemicals in Food and Their Potential Health Risks

Abstract

This study investigates the relationship between chemical preservatives used in food processing and their potential health implications on human consumers. A comprehensive analysis was conducted on five major categories of food preservatives: nitrates/nitrites, sulfites, benzoates, sorbates, and propionates. Data was collected from 245 processed food products across multiple food categories and 1,872 consumer health records spanning a five-year period. Statistical analysis revealed significant correlations between high preservative consumption and increased incidence of gastrointestinal disorders (p < 0.01), allergic reactions (p < 0.005), and headaches (p < 0.01). Notably, sulfite exposure was associated with respiratory issues among asthmatic consumers (r = 0.78), while nitrite consumption showed concerning correlations with elevated cancer risk markers in long-term exposure groups (p < 0.05). Consumer awareness of preservative contents was found to be critically low (23% accurate identification), highlighting an urgent need for improved labeling practices and public education. This research provides empirical evidence supporting the need for more stringent regulations on chemical preservatives and development of safer alternatives for food preservation.