In a large prospective study published on PLOS Medicine, researchers observed associations between higher intakes of carrageenans and mono- and diglycerides of fatty acids with overall, breast and prostate cancer risk.

In particular, the team focused on emulsifiers, common additives used in ready meals, cakes, cookies, breads and spreads to improve texture, taste and shelf life. These include modified starches, xanthan gum, pectins, and mono- and diglycerides of fatty acids.

The analysis included data from 92,000 adults in France with an average age of 45 years who had participated in a large-scale nutrition study in France, called the NutriNet-Santé cohort study, between 2009 and 2021.

After an average follow-up of seven years, the researchers found that individuals who had a higher dietary intake of mono- and diglycerides of fatty acids—also known as E471—were at a 15 percent higher risk of developing cancer. In particular, higher intakes of E471 were associated with a 24 percent higher risk of breast cancer and a 46 percent higher risk of prostate cancer. Carrageenan, another emulsifier often denoted as E407, was also associated with a 32 percent higher risk of breast cancer among women.

Of course, this correlation does not necessarily imply a causation. It could be that those who ate lower levels of emulsifiers were more health conscious in general. However, the study itself analyzed a large cohort of individuals and the authors were able to consider a wide array of confounding factors.