emulsifiers are suspected of increasing the risk of cancer by 15%, according to a large study

The results of French researchers suggest a particularly strong association between these components, which improve the texture and preservation of industrial products, and breast and prostate cancers.

Candies, pastries, chocolate bars, prepared meals… Many products in the food industry use emulsifiers, one of the most common types of additives, to improve their appearance, texture, taste or shelf life. . But consumers, who ingest it without always knowing it, do not necessarily know its effects on their health. However, a team of French researchers, notably from Inserm and INRAE, has highlighted a possible link between some of these ingredients and increased risks of cancer, in an article published by the scientific journal PLOS MedicineTuesday February 13.

The authors analyzed data transmitted online by 92,000 French people, the majority women (79%), as part of a larger study carried out between 2009 and 2021, explains Inserm. All participants, on at least three occasions, provided information on all foods and drinks consumed in the last 24 hours and their brands, allowing researchers to distinguish those that contain emulsifiers.. At the same time, their medical follow-up, on average for seven years, made it possible to identify cancer diagnoses – 2,604 were declared among the study participants.

Two types of additives singled out

According to scientists, the results suggest a 15% increased risk of cancer in people who consume the most products containing monoglycerides and diglycerides of fatty acids (called E471 on packaging), used as coating agents or gelling agents, compared to people who consume the least. The association is even clearer with breast (+24%) and prostate (+46%) cancers. In addition, scientists have noted a 32% increased risk of breast cancer in women who consume the most carrageenans (E407 and E407a).

it’s about the “first observational study in this area”, specifies Inserm in a press release. This means that, for the moment, it is not sufficient to establish direct cause-and-effect links between the consumption of these emulsifiers and the appearance of cancer.

But these results “provide new key knowledge” to evolve “regulations relating to the use of additives in the food industry, in order to better protect consumers”estimate Mathilde Touvier, research director at Inserm, and Bernard Srour, junior professor at Inrae, main authors of the study, cited by Inserm.

Other scientific analyzes suggest a link between high consumption of ultra-processed foods and an increased risk of obesity, cardiovascular diseases or even psychological disorders such as depression, which was highlighted in a study by another Inserm researcher. in June. “It’s better to do without it if you can, and cook at home. It’s always better for your health”advised Mathilde Touvier on franceinfo in September.