Baked goods, prepared foods…emulsifiers may increase cancer risk

They’re everywhere on store shelves, but their health effects continue to be a concern. Emulsifiers, a very common additive in processed foods, may be responsible for an increased risk of cancer, especially breast and prostate cancer, according to a new study published Tuesday in the scientific journal PLOS Medicine. This work, carried out by a French team, in particular Inserm and IRAE, examined the health data of almost 100,000 adults.

From baked goods, ice cream, candy bars to breads and ready meals, these additives have made their way onto our plates: designated by the E number, they have become essential in many processed and packaged foods, where they improve texture, appearance, taste and shelf life. . “An international first,” this new study looked at the relationship between consumption of these substances and the risk of cancer, Inserm explains in a press release.

Almost 50% increased risk of prostate cancer

So far, the harmful effects of emulsifiers on the body have been emphasized, in particular the disruption of the intestinal microbiota and the increased risk of inflammation, but without specifically addressing the risk of cancer. These studies are all the more important because in Europe and North America, “between 30 and 60% of the calories consumed by adults come from ultra-processed foods,” the research institute emphasizes.

To do this, the team collected data from 92,000 French adults, the majority of whom are women (79%) with an average age of 45, in a survey that ran from 2009 to 2021. were required to post on an online platform information about all industrial food and beverages consumed on certain days, indicating their brand. The dosage of additives present in these products was then determined.

During the observation period, 2,604 cases of cancer were diagnosed among study participants. When classic risk factors such as age, gender, weight or lifestyle are taken into account, researchers look at the influence of diet quality and, in particular, emulsifier consumption.

After an average of seven years of follow-up, they found that taking higher doses of monoglycerides and diglycerides of fatty acids, listed under package code E471, was associated with an “increased risk of cancer overall.” Among the heaviest users of this supplement, this risk is even 15% higher than among those who consume it the least. In some cases, the gap widens even further: the risk of breast cancer increases by 24%, prostate cancer by 46%. The team is also looking at another emulsifier, carrageenans, whose code is E407 or E407a. The likelihood of developing breast cancer increases by 32% in women who consume it in high doses.

“Better protect consumers”

The researchers, however, urge caution in interpreting these results: This first study in this area “is not sufficient on its own to establish a cause-and-effect relationship.” The participant group might in particular present limitations as it consists mainly of women and people who tend to be more health conscious compared to the general French population. However, the study cohort remains very large and the study has proven to be “robust”, the scientists said.

“If these results are replicated in other studies around the world, they will bring new key insights to the debate about re-evaluating regulations regarding the use of additives in the food industry to better protect consumers,” welcome Mathilde Touvier, Research Director at Inserm, and Bernard Sroure , Associate Professor at Inrae, two of the study’s main authors mentioned in the press release.

Emulsifiers were already on Inserm’s radar a few months ago when a large study was published last September that found they were also linked to an increased risk of cardiovascular disease.