Scientists monitored ingestions by participants who provided at least three dietary records over 24 hours. A total of 2,604 cases of cancer were diagnosed during follow-up. Of nearly 100,000 candidates, of whom 78.8% were women, 750 were diagnosed with breast cancer, 322 prostate and 207 colorectal. Some associations with emulsifiers have been observed, but the risks were most elevated when consuming E471 and E407, their full names mono- and diglycerides of fatty acids, and carrageenan.
The work of the French researchers is a “first” at the international level, Insurm indicated in a press release. “The safety of emulsifiers was previously assessed based on the scientific evidence available at the time,” but recent findings suggest that they “may disrupt the gut microbiota and increase the risk of inflammation.” »
Two targeted emulsifiers are used as texturing agents with the aim, first, to improve the texture of foods and second, to make them smoother, more consistent and pleasant when consumed.
Emulsifier E471 It is especially found in certain cream desserts and dairy products, fatty substances (oil, cream, vegetable butter, mayonnaise, industrial sauces), cocoa and chocolate-based products, industrial jams, processed cereals and even some infant formulas.
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