2024-02-26 15:41:23
Used by manufacturers to improve the texture of ultra-processed foods and extend their shelf life, emulsifiers are very common food additives. But as we mentioned in a previous article suggesting an increased risk of cardiovascular diseases, their consumption would not be so harmless to health. This is confirmed by a new study published in the journal PLoS Medicine and according to which the consumption of emulsifiers is associated with an increased risk of cancer. We take stock.
Emulsifiers: common food additives
In developed countries, consumption of ultra-processed foods can represent up to 60% of an adult’s dietary energy intake. However, according to recent studies, high consumption of industrial products is linked to an increased risk of obesity, metabolic diseases and cancers.
Some of the additives most commonly found in ultra-processed foods include emulsifiers (celluloses, mono- and diglycerides of fatty acids, modified starches, lecithins, carrageenans, phosphates, gums and pectins, etc.). Their role ? Improve appearance, taste and texture industrial foods while extending their shelf life. Present in many products such as biscuits, industrial desserts and prepared meals, these food additives are therefore consumed daily by millions of people.
As interesting as they are for manufacturers, emulsifiers are not so harmless to health. Their consumption would in fact be associated with increased risks of cardiovascular diseases according to a study published in the British Medical Journal. Recent studies also suggest that by disrupting the intestinal microbiota, Emulsifiers increase the risk of inflammation and therefore the occurrence of certain cancers.
Read also – A food emulsifier involved in chronic inflammation of the intestine
Consumption of emulsifiers: what impact on the risk of cancer?
In this context, researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University and Cnam, wanted to study the possible links between the consumption of food emulsifiers and the risk of appearance of several cancer sites. To do this, scientists analyzed data from 92,000 French adults who participated in the NutriNet-Santé study between 2009 and 2021. The average age of this cohort, made up of 79% women, was 45 years old.
To know ! The NutriNet-Santé study is a participatory public health study aimed at advancing research on the links between nutrition and health. Launched in 2009 by the Nutritional Epidemiology Research Team (EREN), the study has already given rise to more than 200 international scientific publications.
Each participant completed online at least three days of food records by providing information on all foods and drinks consumed as well as the brand of industrial products. Each food (or drink) that was ingested was then cross-referenced with existing databases in order to identify the quantity of emulsifiers present. This data analysis was supplemented by quantitative laboratory assays.
The researchers then took into account a set of known risk factors for cancers (age, sex, body mass index, education level, family history, smoking, alcohol, levels of physical activity, overall nutritional quality of the diet and menopausal status). During the follow-up period, 2604 participants declared the occurrence of cancer. These declarations were then validated by a medical committee following review of medical records.
Read also – Food emulsifiers: what cardiovascular risks?
Food emulsifiers: consumption to be limited
After a follow-up period of 7 years, the scientists were able to notice an increased risk of cancer linked to a higher consumption of monoglycerides and diglycerides of fatty acids (E471):
15% increased risk of cancer overall among the highest consumers compared to the lowest consumers of emulsifiers. 24% increased risk of breast cancer. 46% increased risk of prostate cancer. 32% increased risk of breast cancer in women with higher intakes of carrageenans (E407 and E407a).
Published in the journal Plos One Medicinethese results prove to be robust since they remained unchanged following multiple sensitivity analyses. They knewsuggest that the consumption of certain emulsifiers is linked to an increased risk of cancers, particularly breast and prostate cancer. However, scientists agree that this study has limitations. This is in fact an observational study, including a high proportion of women and which cannot on its own conclude regarding a causal link between consumption of emulsifiers and risk of cancer.
Even if work on the subject remains to be further explored, this unprecedented study provides valuable information capable of fueling reflection on the use of emulsifiers in the food industry. To be continued…
Read also – Concerns regarding food emulsifiers
Déborah L., Doctor in Pharmacy
Sources
– Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort. journals.plos.org. Accessed February 18, 2024.
– The consumption of certain emulsifying food additives is associated with an increased risk of cancer. presse.inserm.fr. Accessed February 18, 2024.
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