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392 doi: (Published 07 January 2026) Cite this as: BMJ 2026;392:e084917 Linked Editorial Preservatives and risk of cancer Anas Hasenbhler, doctoral student12, Guillaume Javaux, statistician1, Marie Payen de la Garanderie, doctoral student12, Fabien Szabo de Edelenyi, data manager1, Paola Yvroud-Hoyos, physician1, Cdric Agasse, dietitian1, Alexandre De Sa, dietitian1, Inge Huybrechts, senior researcher23, Fabrice Pierre, senior researcher24, Marc Audebert, senior researcher24, Xavier Coumoul, senior researcher25, Chantal Julia, senior researcher16, Emmanuelle Kesse-Guyot, senior researcher12, Benjamin Alls, senior researcher1, Valrie Deschamps, senior epidemiologist7, Serge Hercberg, senior researcher126, Benoit Chassaing, senior researcher28, Bernard Srour, junior professor12, Mlanie Deschasaux-Tanguy, researcher12, Mathilde Touvier, senior researcher12 1 Universit Sorbonne Paris Nord and Universit Paris Cit, INSERM, INRAE, CNAM, Centre for Research in Epidemiology and StatisticS (CRESS), Nutritional Epidemiology Research Team (EREN), F-93017 Bobigny, France 2 Nutrition And Cancer Research Network (NACRe network), Jouy-en-Josas, France 3 International Agency for Research on Cancer, World Health Organization, Lyon, France 4 Toxalim (Research Centre in Food Toxicology), Universit de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France 5 INSERM T3S, UMR-S 1124, Universit Paris Cit, Paris, France 6 Public Health Department, Groupe Hospitalier Paris-Seine-Saint-Denis, Assistance Publique-Hpitaux de Paris (AP-HP), Bobigny, France 7 Nutritional Epidemiology Surveillance Team (ESEN), Sant publique France, The French Public Health Agency, Bobigny, France 8 Microbiome-Host Interactions, Institut Pasteur, INSERM U1306, CNRS UMR6047, Universit Paris Cit, Paris, France Correspondence to: M Touvier m eren.smbh.univ-paris13.fr Accepted 30 October 2025 Abstract Objective To investigate the association between intake of food additive preservatives and cancer incidence in a large prospective cohort

In the first step, NADPH reduces flavin partition, then flavin is oxidized and a redox-active disulfide bridge is reduced, thereby producing a thiolate anion and a cysteine

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