Dennett, Kinder, Pringles… Emulsifiers may increase cancer risk

Emulsifiers may increase the risk of cancer, according to a study published Tuesday in the journal Scientific PLoS Medicine. Emulsifiers are present in many food products to improve their appearance, taste, texture and shelf life, Inserm explains in a press release.

15% risk of developing cancer

They are found in industrially processed and packaged foods such as certain pastries, cakes and sweets, ice cream, chocolate bars, bread, margarine and ready meals. Inserm recalls that in Europe and North America, 30 to 60% of adults’ dietary energy intake comes from ultra-processed foods. For this study, researchers analyzed the health data of 92,000 adults. Their average age is 45 years and 79% are women.

After an average follow-up of seven years, the researchers found that higher intakes of monoglycerides and diglycerides of fatty acids (E471) were associated with “increased overall cancer risks.” They found a 15% increase in risk among the heaviest consumers. A figure that rises to 24% for breast cancer and 46% for prostate cancer. E471 found in Rusk, Pringles brand chips, Old El Paso wraps, Kinder Dillies and Pasquier pain or chocolate, recalls BFMTV

Cassoulet, Cordon Bleu

Women with the highest intakes of carrageenans (E407 and E407a), “had a 32% higher risk of developing breast cancer compared to the group with the lowest intake,” Inserm details. E407 emulsifier is used in Dennett recipes, whipped cream or Ben and Jerry’s ice cream pots. E407a William Saurin is added to cassolettes or industrial cordon blues.

However, the institute clarifies that this study, on its own, is not sufficient to establish a cause-and-effect link. “If these results are to be replicated in other studies around the world, they bring major new knowledge to the debate on the re-evaluation of regulations regarding the use of additives in the food industry, in order to better protect consumers », explained. The main authors of the study Mathilde Tuvier, Director of Research at Inserm, and Bernard Sror, Junior Professor of INRAE.