FOOD PRESERVATIVES AND HUMAN HEALTH: MOLECULAR MECHANISMS, CLINICAL CONSEQUENCES, AND PUBLIC HEALTH IMPLICATIONS: A NARRATIVE REVIEW
DOI:
https://doi.org/10.31435/ijitss.2(50).2026.5554Keywords:
Food Preservatives, Oxidative Stress, Gut Microbiota, Inflammation, Metabolic Disorders, Public HealthAbstract
Introduction: Food preservatives are widely used in modern food systems to prevent microbial spoilage and extend shelf life. However, increasing evidence suggests that their long-term consumption may have implications for human health, particularly in relation to chronic non-communicable diseases. Common preservatives, including sodium benzoate, sulfites, and nitrate/nitrite compounds, may disrupt redox homeostasis, induce oxidative stress, alter gut microbiota, and activate pro-inflammatory pathways such as nuclear factor kappa B (NF-κB).
Aim of the Study: This narrative review aims to synthesize current evidence on the biological effects of selected food preservatives, focusing on molecular mechanisms, clinical relevance, and public health implications.
Materials and Methods: A narrative literature review was conducted using PubMed, Scopus, and Web of Science. Additional sources included reports from international organizations. Keywords such as “food preservatives,” “oxidative stress,” “gut microbiota,” and “inflammation” were used. Peer-reviewed articles published mainly between 2010 and 2026 were included.
Results: Evidence indicates that preservatives may increase reactive oxygen species production and impair antioxidant defenses, leading to oxidative stress and cellular damage. They may also alter gut microbiota composition, reduce microbial diversity, and impair intestinal barrier function, promoting systemic inflammation. Activation of inflammatory pathways, including NF-κB signaling, has been reported. Epidemiological studies suggest an association between high intake of preservative-rich ultra-processed foods and an increased risk of metabolic disorders, cardiovascular diseases, and cancer.
Conclusion: Food preservatives may affect human health through interconnected mechanisms involving oxidative stress, gut dysbiosis, and inflammation. These findings highlight the need for integrative risk assessment approaches and dietary strategies reducing ultra-processed food consumption.
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Copyright (c) 2026 Aleksandra Zofia Sobol, Anna Maria Kowalska , Zofia Sinczak, Aleksandra Anna Kuls, Justyna Maria Wiktorowicz , Bogusław Pabis , Martyna Kadłubańska , Nicole Bulińska , Sonia Zembrzuska , Stanisław Bajerski
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