Food emulsifiers are among the most widely used additives in prepackaged products. However, it is emphasized that some emulsifiers play an important role in the development of breast and prostate cancers. Processed foods, which are used to increase the shelf life of products, are used by 30%, especially in France.
Experimental studies have shown that food emulsifiers disrupt the intestinal flora and cause cardiovascular diseases, diabetes, obesity and even death. On the other hand, studies have also shown that they cause some chronic pathologies and some extraintestinal cancers.
The Role of Dietary Habits in Cancer Prevention
The NutriNet-Santé study examined the dietary habits of French participants in a survey of 92,000 participants, 78.8% of whom were women, and found 2604 cases of cancer, including 50 cases of breast cancer, 322 cases of prostate cancer and 207 cases of colorectal cancer.
Accordingly, certain emulsifiers; carrageenans (E407), mono and diglycerides of fatty acids (E471), pectins (E440), and sodium carbonate (E500) were found to increase the risk of cancer.
Studies have shown that the use of fatty acids increases the risk of breast cancer by 24% and prostate cancer by 46%. On the other hand, studies have shown that the risk of pre-menopausal breast cancer is associated with the consumption of diphosphates (E450; 45% increase), pectins (E440; 55% increase) and sodium bicarbonate (E500; 48% increase).
According to the European Food Safety Agency, there is no need to limit the use of mono- and diglycerides of fatty acids in daily consumption. However, although not essential for human health, emulsifiers are widely used in the global market. Therefore, they pose a significant threat to health.
