Rusk, cordon bleu, ice cream… these products with emulsifiers that increase the risk of cancer

A new study points to additives present in thousands of products in France and associated with an “increased risk” of cancer.

From prepared cassoulet to industrial pain or chocolate, processed products are once again in the eyes of scientists. A study by Inserm researchers, published this Tuesday, February 13, in the journal PLOS Medicine, specifically links emulsifiers to an “increased risk” of breast and prostate cancer.

Emulsifiers are one of the most widely used additives in ultra-processed foods, representing 30 to 60% of the dietary energy of adults in Europe and North America.

More than 2,600 cancers

The study is based on health data from “92,000 adults who participated in the French Nutrinet-Sante Cohort Study, specifically assessing their consumption of these types of food additives”, between 2009 and 2021.

After analyzing the patients’ results, entering all foods and beverages and their brands, 2,604 cases of cancer were diagnosed. Researchers found that those who consumed the most of the additive E471 (monoglycerides and diglycerides of fatty acids) had a 15% higher risk of developing cancer than the least consumers – a 24% increased risk for breast cancer. 46% for breast, prostate cancer.

According to the Open Food Facts database, this emulsifier is listed as the seventh most introduced additive in France, with 14,783 products. A very long list includes several packets of Rusk, Pringles brand chips, Old El Paso wraps, Kinder Dillies, and Pasquier Pain or chocolate.

E404 and E407a increase the risk of breast cancer

According to the study, women with “higher intakes of carrageenan (E407 and E407a)” had a 32% higher risk of developing breast cancer, compared to consumers with lower intakes.

The first emulsifier, the fourteenth most introduced additive with 10,508 products, is used in various dessert creams, including Dennett’s, but also whipped cream or Ben and Jerry’s ice cream pots.

The second, which is present in 651 products, is used in William Saurin brand cassoules, chicken or turkey breasts, or industrial Cordon Bleu.

These three types of additives can be found on product labels on supermarket shelves. Foods containing them should not be completely banned, according to researchers who warn against overconsumption.

According to the National Food Safety Agency (ANSES), “an additive is authorized in human food only if it does not pose a risk to the consumer at the dose used”.

Insurm’s research director Mathilde Tuvier and INRAE’s junior professor, Bernard Srauer, lead authors of the study, nevertheless conclude: “If these results are to be reproduced in other studies around the world, they bring major new knowledge to the debate. Consumers better Re-evaluation of regulations regarding the use of additives in the food industry, in order to protect the way.”