Associations between food additive emulsifiers and cancer risk – The consumption of certain food additive emulsifiers has been associated with an increased risk of cancer in a large population-based prospective cohort study published in PLoS Medicine.
The study raises concerns about the potential link between food emulsifiers commonly found in processed foods and an increased risk of cancer as the study found that higher intakes of mono- and diglycerides of fatty acids (E471) were associated with higher risks of overall cancer.
However, the study did not find significant links between emulsifier intake and colorectal cancer incidence.
The findings suggest that food additive emulsifiers, which are widely used in industrially processed foods, may contribute to chronic inflammation and susceptibility to carcinogenesis.
The study results are novel epidemiological insights into the role of food additive emulsifiers on cancer risk, and if confirmed by further research, they could lead to modifications in the regulation of emulsifier use by the food industry.
However, the study also noted that one specific nutritional factor does not drastically increase absolute risks per se, and cancer is a multifactorial pathology.
The study’s findings may lead to changes in food industry laws on emulsifier use, and public health officials advocate restricting emulsifier intake to ensure consumer safety.
Further research is required to replicate these findings in different populations.
Key findings:
- Over 92,000 participants without cancer at the start were followed for 7 years.
- Higher intake of emulsifiers, especially specific types like monoglycerides and diglycerides (E471) and carrageenans, was associated with increased overall cancer risk.
- The link was particularly strong for breast and prostate cancers.
- People consuming more emulsifiers tended to be younger, leaner, and have healthier lifestyles, suggesting these results may not be solely due to diet.
Some examples of food additive emulsifiers include mono- and diglycerides of fatty acids (E471) and carrageenans (E407 and E407a). These emulsifiers are widely used in industrially processed foods to improve texture and enhance shelf-life.
Experimental research has suggested deleterious effects of emulsifiers on the intestinal microbiota and the metabolome, leading to chronic inflammation and increasing susceptibility to carcinogenesis.
The consumption of certain food additive emulsifiers has been associated with an increased risk of cancer, as indicated by a large population-based prospective cohort study.
What are some alternatives to food additive emulsifiers in food production?
Some alternatives to food additive emulsifiers in food production include natural emulsifiers such as lecithin, which is commonly derived from soybeans and egg yolks. Lecithin is often used in food production to improve the texture and shelf-life of various products. Additionally, certain plant-based ingredients like agar-agar, gum arabic, and pectin can also serve as effective emulsifiers in food manufacturing. These natural alternatives can help achieve the desired texture and stability in food products without the potential risks. Study
ALSO READ: Gut Health Holds Key to Skin Health: Review Explores Probiotics as Potential Treatment
Last Updated on February 19, 2024 by shalw
