Associations between food additive emulsifiers and cancer risk

In a recent study published in PLoS Medicine, researchers assessed associations between food emulsifier intake and cancer risk among NutriNet-Santé study participants.

Emulsifiers, common in industrially processed foods, have been linked to chronic inflammation and an increased risk of cancer. These additives help stabilize lipid-containing food preparations, which account for a considerable amount of dietary energy consumption.

Recent research shows that unfavorable consequences, such as changes in the gut microbiota and increased inflammation, may raise the risk of gut diseases and chronic diseases such as extraintestinal malignancies. Large-scale epidemiological studies are required to determine the long-term influence on human health.