Higher intake of certain food preservatives, common in processed foods, may be linked to a modest increase in cancer risk.

Multiple preservatives that are added to food products to lengthen their shelf life have significant associations with overall cancer development.

Higher consumption of widely used food preservatives increased the risk for type 2 diabetes, according to a French study published in Nature Communications.The data “call for a re-evaluation of the ...

A cup of coffee can be delicious plain, but if you're looking for a boost of flavor there are some creamers that are ...

Red dye 3 has been banned from use in topical drugs and cosmetics since 1990, when the FDA found that the additive causes cancer in animals. The Food & Drug Administration (FDA) continues to allow red ...