Emulsifiers in Our Foods Linked to Increased Cancer Risk

A recent study conducted by French researchers from Inserm, INRAE, Sorbonne Paris Nord University, Paris Cité University, and Cnam has highlighted a concerning link between the consumption of emulsifiers and an increased risk of cancer. These components, widely used in ultra-processed foods to enhance their appearance, taste, and shelf life, are now suspected to increase the risk of certain cancers, including breast and prostate cancer, by 15%.


The study, published in PLOS Medicine, analyzed data from 92,000 French adults over a 12-year period. The findings show that individuals consuming the highest amounts of emulsifiers have an increased risk of developing cancer, particularly by 24% for breast cancer and 46% for prostate cancer. The implicated emulsifiers are monoglycerides and diglycerides of fatty acids (E471) as well as carrageenans (E407 and E407a).

Thresholds of consumption at which cancer risk is increased were also identified. For example, a daily consumption of one rusk, two squares of chocolate, and 0.35 ounces (about 10 grams) of light margarine can already reach the risk increase threshold associated with monoglycerides and diglycerides of fatty acids.

This study strengthens concerns about the impact of ultra-processed foods on health. Indeed, these products, widely consumed in Europe and North America, are often high in emulsifiers. The results thus underline the need for a reevaluation of the regulations concerning the use of these additives in the food industry, in order to better protect consumers.

It is worth noting that other studies have already highlighted the harmful effects of emulsifiers on health, particularly on the intestinal microbiome, inflammation, and the risk of cardiovascular diseases and type 2 diabetes. Let's also recall our recent article on the addictive power of these ultra-processed products.