They are omnipresent on the shelves, but their effects on health continue to cause concern.
Emulsifiers, very common additives in processed products, could be responsible for an increased risk of cancer, particularly of the breast and prostate, according to a new study published Tuesday in the scientific journal PLOS Medicine.
This work, carried out by a French team, notably by Inserm and INRAE, reviewed a total of health data from nearly 100,000 adults.
From pastries, ice creams, chocolate bars to breads and prepared meals, these additives have invaded our plates: identifiable by an E number, they have become essential in many processed and packaged foods, where they improve the texture, appearance, taste and shelf life.
“For the first time at the international level”, this new study looked at the links between the consumption of these substances and the risk of the appearance of cancer, explains Inserm in a press release.
Nearly 50% increased risk of prostate cancer
Until then, the deleterious impact of emulsifiers on the body had already been highlighted, in particular disruptions to the intestinal microbiota and an increased risk of inflammation, but without specifically looking at the risk of cancer.
These studies are all the more crucial given that “30 to 60% of the dietary energy intake of adults comes from ultra-processed foods” in Europe and North America, underlines the research institute.
To do this, the team gathered data from 92,000 French adults, a panel made up of the vast majority of women (79%) and whose average age rises to 45 years, as part of a survey which It stretched from 2009 to 2021. Participants had to provide information on an online platform about all the industrial foods and drinks consumed on given days, specifying their brand.
The dose of additives present in these products was then identified.
At the same time, 2,604 cases of cancer were diagnosed among the participants during the study follow-up.
If classic risk factors were taken into account, such as age, sex, weight, or lifestyle, researchers looked at the impact of diet quality, and in particular consumption of emulsifiers.
Following an average follow-up of seven years, they found that ingesting higher doses of monoglycerides and diglycerides of fatty acids, displayed behind the code E471 on packaging, was associated with “increased risks of cancer overall.” ".
Among the heaviest consumers of this additive, this risk is even 15% greater than among those who ingest the least.
The gap widens even further in certain cases: the risks of breast cancer increase by 24%, those of prostate cancer by 46%.
The team also draws attention to another emulsifier, carrageenans, whose code is E407 or E407a.
The probability of developing breast cancer jumps by 32% in women who consume it in high doses.
“Better protect consumers”
The researchers, however, call for caution in the interpretation of these results: this first study in this area “is not sufficient, in itself, to establish a cause and effect link”.
The panel of participants could in particular present limitations, being composed mainly of women and people who are generally more concerned about their health compared to the general French population.
However, the cohort studied remains very large and the research has proven its “robustness”, insist the scientists.
“If these results are to be replicated 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 », welcome Mathilde Touvier, research director at Inserm, and Bernard Srour, junior professor at Inrae, two main authors of the study cited in the press release.
Emulsifiers had already found themselves in Inserm's sights a few months ago, with a large study published last September, according to which they were also associated with an increased risk of cardiovascular diseases.