French scientists have discovered that the use of certain emulsifiers (e) in food products could lead to cancer.
Emulsifiers are food additives that are used to improve the texture and shelf life of food. According to experts, these additives can negatively affect the intestinal microbiota and metabolism.
The study involved 92,000 adult citizens without advanced stage cancer at the time of follow-up. They were followed for almost 7 years.
The results of the study demonstrated that a higher consumption of mono- and di-glycerides of fatty acids (E471), as well as carrageenans (E407 and E407a), leads to an increased risk of breast and prostate cancer.
Researchers believe that emulsifiers may cause chronic inflammation and an increased susceptibility to developing cancer. Emulsifiers can disrupt the balance of gut microbiota, which can lead to inflammation and DNA damage.
2024-02-22 00:30:06
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