Emulsifiers are suspected of increasing the risk of cancer by 15%

According to a study published in the scientific journal PLoS Medicine, emulsifiers present in many food products could increase the risk of cancer.

These additives are used to improve the appearance, taste, texture and shelf life of foods. They are found in processed and packaged industrial products such as certain pastries, cakes, desserts, ice creams, chocolate bars, breads, margarines and prepared meals. In Europe and North America, 30 to 60% of adults' dietary energy intake comes from ultraprocessed foods.

The study followed nearly 92,000 adults for about seven years. Researchers found that higher intakes of mono- and diglycerides of fatty acids (E471) were associated with increased risks of cancer overall. Among the heaviest consumers, the risk increased by 15%. For breast cancers, it rose to 24%, and for prostate cancers, to 46%. E471 emulsifier is found in rusks, Pringles brand chips, Old El Paso wraps, Kinder Delice and Pasquier pain au chocolat. Women with the highest intakes of carrageenans (E407 and E407a) had a 32% greater risk of developing breast cancer. The E407 emulsifier is used in Danette recipes, whipped creams or Ben and Jerry's ice cream tubs. E407a is added to William Saurin cassoulets or industrial cordon bleus.

It is important to note that this study is not sufficient to establish a cause and effect link, but it provides essential knowledge for the re-evaluation of regulations relating to the use of additives in the food industry, with the aim of better protect consumers.

  Sophie de Duiéry

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