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2024-11-11

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The consumption of certain food additive emulsifiers may increase the risk of cancer - Inserm Newsroom (presse.inserm.fr)

submitted 9 months ago by ooli@lemmy.world to c/science@lemmy.world

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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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[–] xapr@lemmy.sdf.org 3 points 9 months ago (22 children)

Again, the old adages to eat real foods, and only ingredients that your grandmother would have cooked with, ring true.

[+] catloaf@lemm.ee 7 points 9 months ago* (last edited 8 months ago) (3 children)

[removed by mod]

[–] xapr@lemmy.sdf.org 1 points 9 months ago (2 children)

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 1 points 9 months ago (1 children)

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!

[–] xapr@lemmy.sdf.org 1 points 9 months ago

Ah, interesting, I didn't realize that this stuff had been around so long!

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