Researchers from Sorbonne Nord University in Paris reported a link between the consumption of food emulsifiers and a higher risk of breast and prostate cancer. The findings were published in PLoS Medicine.
About 92,000 adults took part in the study, with an average age around 45. Participants provided details about their eating habits, lifestyles, health status and physical activity. They also completed specialized questionnaires capturing anthropometric and socio-demographic information.
The study followed participants for seven years, monitoring their intake of emulsifiers used to stabilize mixtures of immiscible liquids. These ingredients help products achieve a uniform and appealing texture.
During the follow-up, 2,604 new cancer cases were documented, including 90 lymphomas, 110 squamous cell carcinomas, 124 lung cancers, 162 melanomas, 207 colorectal cancers, 322 prostate cancers and 750 cases of breast cancer.
Analyses indicated that higher consumption of monoglyceride and diglyceride fatty acid class emulsifiers, especially E471, was linked to an elevated risk of breast and prostate cancers. In addition, greater total intake of carrageenan E407 was associated with a higher risk of breast cancer.
The study authors noted that the results could influence regulatory decisions about the use of emulsifiers in the food industry.
The research underscores the importance of understanding how common additives may affect long-term health outcomes and encourages ongoing monitoring of dietary components in population studies.