Are Food Emulsifiers Associated With Increased Cancer Risk?

The consumption of certain food emulsifiers has been linked to an increased risk of certain cancers, particularly breast and prostate cancer, according to a large cohort study. Ultraprocessed foods, which make up around 30% of energy intake in France, often contain these emulsifiers. The study found that emulsifiers may alter gut microbiota and lead to low-grade inflammation, potentially increasing the risk for inflammatory bowel diseases and certain cancers. The study analyzed data from over 92,000 participants and found that higher consumption of certain emulsifiers was associated with increased cancer risk, particularly breast and prostate cancer. While some emulsifiers were evaluated by the European Food Safety Agency and found to be safe, further research is needed to confirm a causal link.

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