A French study published on February 13 linked the consumption of certain additives in food products to an increased risk of developing cancer. Bernard Srour, co-author of the article, tells us which ones to avoid.
Eating ultra-processed foods increases the risk of developing cancer. This is the conclusion of a large-scale French study published on February 13 in the journal PLoS Medicine. In question? The additives contained in these products are called “emulsifiers” and are added during the industrial manufacturing process to provide a creamy texture and increase the product’s shelf life. What are the additives in question? What products are they found in? How to find them and then how to avoid them? Bernard Schroer, co-author of the study and professor of epidemiology at INRAE and INSERM (1), gives us the answer.
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To further their work, the researchers analyzed the link between eating habits and cancer development in 92,000 adults (including 79% women) from the NutriNet-Sente* cohort, who were followed for an average of 7 to 8 years.
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Scientists have discovered that two families of emulsifiers increase the risk of developing cancer: mono- and diglycerides of fatty acids and carrageenans. Regular consumption of the first emulsifier (about one dose per day) “is associated with an increased risk of breast cancer, prostate cancer, and all cancers combined,” Bernard Schroer informed us. Regular consumption of the other two has been linked to an “increased risk of breast cancer”.
Where, exactly, are these additives found? “They are particularly present in ice cream, yogurt, prepared sauces (such as béchamel), madeleines, cakes and chocolate bars, as well as in some rusks and margarine,” lists Bernard Schroer.
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To find them, just read the labels and ingredients list more clearly. “The relevant additives are indicated either by the names “mono- and diglycerides of fatty acids” and “carrageenans” or by the codes E471, E407 and E407A,” explains Bernard Sureur.
To avoid them, scientists recommend switching to brands and products free of these additives. More generally, for a healthy and balanced diet, the researcher invites us to limit the consumption of ultra-processed foods as much as possible, and “to favor products that do not contain or have very few industrial ingredients, that are not present in our kitchens.”
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(1) Bernard Srour is also the coordinator of the NACRE Network (National Food Cancer Research Network).
*It is still possible to participate in the NutriNet-Santé cohort, which analyzes our consumption habits and the link to potential health problems. More information on the website https://etude-nutrinet-sante.fr/.
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