A study by researchers has just revealed a link between the occurrence of cancers and the consumption of emulsifiers used in many food products such as cereals or cream desserts. Here’s what we know.
They are used to make foods smoother and more pleasant to taste; the problem is that they increase the risk of cancer for people who consume them. Different emulsifiers used in the food industry are singled out by a study published this Tuesday, February 13 in the journal Plos Medicine.
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To do this, a team studied the health data of 92,000 adults, over an average of seven years. In total, 2,604 cases of cancer were diagnosed (78.8% in women). There are 750 breast cancers, 322 prostate cancers and 207 colorectal cancers. And for French scientists, several emulsifiers are involved. E471 and E407 are said to be particularly harmful to health.
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The first is used in the composition of many dessert creams and dairy products, as well as in industrial jams and cereals. The second is used in crème fraîches, vinaigrettes and industrial cakes. E407 is also used in prepared meat dishes and sauces.
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Already singled out as being able to “disrupt the intestinal microbiota and increase the risk of inflammation”, emulsifiers have never been so directly accused of causing breast or prostate cancer. In this, the work of French researchers, published this Tuesday in the journal Plos Medicine constitutes a first.