Emulsifiers are among the additives most widely used by the food industry, helping to improve the texture of food and extend its shelf life. Researchers from Inserm, INRAE, Université Sorbonne Paris Nord, Université Paris Cité and Cnam, as part of the Nutritional Epidemiology Research Team (CRESS-EREN), have undertaken to study the possible links between the dietary intake of food additive emulsifiers and the development of cancer. They analysed the health data of 92 000 adults participating in the French NutriNet-Santé cohort study, specifically evaluating their consumption of this type of food additive.

French study (n=92,000 adults - avg follow-up of 7Y) found that certain food additive emulsifiers (E471 for men and E407, E407a for women) may increase the risk of cancer, up to 46% higher risk of prostate cancer

  • mox@lemmy.sdf.org
    0·
    9 months ago
    Code Name Purpose
    E407 Carrageenan (thickener) (stabiliser) (gelling agent) emulsifier
    E407a Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier
    E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) emulsifier

    https://en.wikipedia.org/wiki/E_number#E400–E499

    This is not the first time I’ve read of carrageenan being (potentially) harmful. The others are news to me.