2024-02-14 05:00:00
A new study points the finger at additives, present in tens of thousands of products in France and linked to an “increased risk” of cancer.
From canned cassoulets to industrial pain au chocolat, processed products are once again in the sights of scientists. A study by Inserm researchers, published this Tuesday, February 13 in the journal PLOS Medicine, links emulsifiers and “increased risk” of cancers, particularly breast and prostate.
Emulsifiers are among the most widely used additives in ultra-processed foods, which represent 30 to 60% of the dietary energy intake of adults in Europe and North America.
More than 2,600 cancers
This study is based on “health data from 92,000 adults participating in the French NutriNet-Santé cohort study, specifically evaluating their consumption of this type of food additives”, between 2009 and 2021.
After analyzing the patients’ results, having entered all the foods and drinks consumed and their brand, 2,604 cases of cancer were diagnosed. Researchers found that those who consumed heavily the additive E471 (monoglycerides and diglycerides of fatty acids) had a 15% greater risk than the lowest consumers of developing cancer – a 24% increase in risk for breast cancers. breast, 46% for prostate cancers.
This emulsifier is listed in seventh position among the most represented additives with 14,783 products in France, according to the Open Food Facts database. Among the very long list are several packets of rusks, Pringles brand chips, Old El Paso wraps, Kinder Delice and even Pasquier pain au chocolat.
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% greater risk of developing breast cancer, compared to consumers with lower intakes.
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The first emulsifier, in fourteenth position among the most represented additives with 10,508 products, is used in various dessert creams, including those of Danette, but also whipped creams or Ben and Jerry’s ice cream pots.
The second, present in 651 products, is used in William Saurin brand cassoulets, 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 excessive consumption.
According to the National Food Safety Agency (ANSES), “an additive is only authorized in human food if it does not pose a risk to the consumer at the doses used”.
Mathilde Touvier, research director at Inserm, and Bernard Srour, junior professor at INRAE, main authors of the study, nevertheless conclude: “If these results are to be reproduced in other studies around the world, they bring key new knowledge to the debate on the re-evaluation of regulations relating to the use of additives in the food industry, in order to better protect consumers.”
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