Most Americans eat highly processed or ultra-processed foods every single day, with most of their daily calories from them! There are all sorts of health risks from these foods, with a recent study finding an overall increased risk of cancer, as well as prostate and breast cancer.
Emulsifiers are food additives found in many ultra-processed foods. A large French study found that higher intakes of the emulsifiers carrageenan, mono and diglycerides are linked to an overall increased risk of cancer, as well as an increased risk in prostate and breast cancers.
Bottom line: Read the ingredients listed on labels! As much as possible, try to only buy and cook foods with ingredients that you would find in a kitchen. For example, flour, sugar - yes, chemical sounding names - no.
From Medscape: Are Food Emulsifiers Associated With Increased Cancer Risk?
Ultraprocessed foods constitute a significant part of our diet, representing approximately 30% of energy intake in France.
Large epidemiologic studies have already linked diets rich in ultraprocessed products to an increased risk for cardiovascular diseases, diabetes, obesity, and mortality. Possible explanations for this association include the presence of additives, particularly emulsifiers. These additives are intended to improve the texture and shelf life of foods.
Recent experimental studies have shown that emulsifiers alter the gut microbiota and may lead to low-grade inflammation. Dysbiosis and chronic inflammation not only increase the risk for inflammatory bowel diseases but are also implicated in the etiology of several other chronic pathologies and certain extraintestinal cancers.
The NutriNet-Santé study provided extensive information on the dietary habits of > 100,000 French participants. A new analysis was conducted, examining the possible link between the presence of emulsifiers in the diet and cancer occurrence. Data from 92,000 participants (78.8% women) were utilized. They covered an average follow-up of 6.7 years, during which 2604 cancer cases were diagnosed, including 750 breast cancers, 322 prostate cancers, and 207 colorectal cancers.
In this cohort, the risk for cancer increased with a higher presence in the diet of products containing certain emulsifiers widely used in industrial food in Europe: Carrageenans (E407), mono- and diglycerides of fatty acids (E471), pectins (E440), and sodium carbonate (E500).
Notably, the highest consumption of mono- and diglycerides of fatty acids (E471) was associated with a 15% increase in the risk for all types of cancer, a 24% increase in breast cancer risk, and a 46% increase in prostate cancer risk. The highest consumption of carrageenans (E407) was associated with a 28% increase in breast cancer risk.