Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Sante cohort.

ABSTRACT:

Background

Emulsifiers are widely used food additives in industrially processed foods to improve texture and enhance shelf-life. Experimental research suggests deleterious effects of emulsifiers on the intestinal microbiota and the metabolome, leading to chronic inflammation and increasing susceptibility to carcinogenesis. However, human epidemiological evidence investigating their association with cancer is nonexistent. This study aimed to assess associations between food additive emulsifiers and cancer risk in a large population-based prospective cohort.

Methods and findings

This study included 92,000 adults of the French NutriNet-Santé cohort without prevalent cancer at enrolment (44.5 y [SD: 14.5], 78.8% female, 2009 to 2021). They were followed for an average of 6.7 yea

SUBMITTER: Sellem L 

PROVIDER: S-EPMC10863884 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature