Scientists from Sorbonne Nord University in Paris found that consumption of food emulsifiers may be associated with an increased risk of breast and prostate cancer. Research results published In the journal PLoS Medicine.
Approximately 92 thousand adults participated in the study (the average age of the subjects was 45 years). They provided information about their eating habits, lifestyles, health conditions and physical activity levels. Volunteers also filled out special questionnaires showing their anthropometric and socio-demographic data.
The team followed the participants for seven years, tracking their consumption of food emulsifiers, substances that form emulsions from immiscible liquids. With their help, you can create products with uniform, attractive consistency.
During the observation period, researchers recorded 2,604 new cancer cases; of these, 90 cases of lymphoma (lymphatic tissue tumors), 110 cases of squamous cell carcinoma (a type of skin cancer), 124 cases of lung cancer, 162 cases of melanoma, 207 cases of colorectal cancer, 322 cases of prostate cancer and 750 cases of prostate cancer. It was breast cancer.
The analysis found that increased intake of monoglyceride and diglyceride fatty acid class emulsifiers (especially E471) was associated with a higher risk of breast and prostate cancer. Additionally, increased total consumption of carrageenan E407 was associated with a higher risk of breast cancer.
The authors of the study noted that the results could lead to changes in laws regarding the use of emulsifiers in the food industry.
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