A French study published on February 13 links the use of certain food additives to an increased risk of developing cancer. Co-author Bernard Sroure tells us which ones to avoid.
Eating ultra-processed foods increases the risk of developing cancer. This is the conclusion of a large-scale French study published on February 13 in the journal PLoS Medicine. Under the question mark? The additives in these products are called “emulsifiers” and are added during the industrial manufacturing process to provide a creamy texture and extend the product’s shelf life. What supplements are we talking about? What products are they found in? How to spot them and then avoid them? Bernard Srour, co-author of the study and professor of epidemiology at INRAE and INSERM (1), answers us:
Carcinogenic risks
To carry out their work, scientists analyzed the relationship between dietary habits and the development of cancer among 92,000 adults (including 79% women) in the NutriNet-Santé* cohort, who were followed for an average of 7 to 8 years.
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Scientists have found that two families of emulsifiers increase the risk of cancer: mono- and diglycerides of fatty acids and carrageenans. Regular use of the first emulsifier (about one dose per day) is linked to “breast cancer, prostate cancer and all cancers combined,” says Bernard Srour. Regular use of the other two has been linked to an “increased risk of breast cancer.”
Yogurts, cakes, sauces…
Where exactly are these supplements found? “They are especially present in certain types of ice cream, yogurts, ready-made sauces (such as béchamel), madeleines, cakes and chocolate bars, as well as in some dry breads and even margarine,” lists Bernard Sroure.
To spot them, just read the labels and more accurately the ingredients list. “The additives in question are listed either under the names ‘mono- and diglycerides of fatty acids’ and ‘carrageenans’, or under the codes E471, E407 and E407A,” notes Bernard Sroure.
To avoid them, the scientist recommends using brands and products free of these additives. In general, for a healthy and balanced diet, the researcher invites us to limit as much as possible the use of highly processed foods and “give preference to products that do not contain or very few industrial ingredients, to understand those that are not in our kitchen. “.
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(1) Bernard Sroure is also the coordinator of the NACRe network (National Network for Research on Nutritional Cancers).
*It is still possible to participate in the NutriNet-Santé group, which analyzes our consumption habits and the connection to possible health problems. More information at https://etude-nutrinet-sante.fr/.
Source: Le Figaro
