The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom
The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom
presse.inserm.fr /en/la-consommation-de-certains-additifs-alimentaires-emulsifiants-serait-associee-a-un-risque-accru-de-cancers/68077/
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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
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Code Name Purpose E407 Carrageenan (thickener) (stabiliser) (gelling agent) emulsifier E407a Processed eucheuma seaweed (thickener) (stabiliser) (gelling agent) emulsifier E471 Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate) emulsifier https://en.wikipedia.org/wiki/E_number#E400–E499
This is not the first time I've read of carrageenan being (potentially) harmful. The others are news to me.
33 0 ReplySeaweed consumption should be banned until this can be better studied!
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