Emulsifiers are among the additives most widely used by the food industry, helping to improve the texture of food and extend its shelf life. Researchers from Inserm, INRAE, Université Sorbonne Paris Nord, Université Paris Cité and Cnam, as part of the Nutritional Epidemiology Research Team (CRESS-EREN), have undertaken to study the possible links between the dietary intake of food additive emulsifiers and the development of cancer. They analysed the health data of 92 000 adults participating in the French NutriNet-Santé cohort study, specifically evaluating their consumption of this type of food additive.

French study (n=92,000 adults - avg follow-up of 7Y) found that certain food additive emulsifiers (E471 for men and E407, E407a for women) may increase the risk of cancer, up to 46% higher risk of prostate cancer

    • xapr@lemmy.sdf.orgEnglish
      0·
      9 months ago

      Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier

      Note it doesn’t just say seaweed in general, but “Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier”

      • AmidFuror@kbin.chat
        0·
        9 months ago

        Processed with alkalai and possibly alcohols.

        According to secondary source Wikipedia, “Gelatinous extracts of the Chondrus crispus seaweed have been used as food additives since approximately the fifteenth century.” I’m sure they used different processes than modern industry, but just because a natural chemical is gelatinous doesn’t make it bad.

        Grandma made her carrageenan the old-fashioned way!