"I don't drink or smoke, so why"…An unexpected food that increases the risk of cancer

During the hot summer days, frequently craving ice cream as a snack can lead not only to stomach upset but also to other issues.

 

It has been shown that the likelihood of developing cancer also increases.

 

Ice cream contains emulsifiers as an essential ingredient to achieve a smooth texture, which is considered to be the cause.

 

 

Emulsifiers are additives that prevent the separation of oil and water, improving the texture and enhancing the flavor of food.

It is added to various foods such as ice cream, baked goods, chocolate bars, and margarine.

 

In particular, for ice cream, since the fat must be well mixed with the ingredients, the addition of emulsifiers is essential.

 

The main emollients include glycerin fatty ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and lecithin.

 

The emulsifiers approved for domestic use are authorized by the Ministry of Food and Drug Safety and are known to be safe food additives.

However, recent studies have shown that some emulsifiers disrupt the gut microbiota and increase inflammation risk, potentially leading to cancer.

 

The French Nutritional Epidemiology Research Team (Crees-Eern), composed of researchers from the French National Institute of Health and Medical Research (INSERM), the French National Research Institute for Agriculture, Food and Environment (INRAE), and Paris 13 University, announced in February a research finding indicating a strong correlation between certain emulsifiers used as food additives and the development of cancer.

 

According to research, people who consume products containing 'glycerin fatty acid esters' have a 15% higher risk of cancer compared to those who consume the least.

 

In particular, the risk of developing breast cancer and prostate cancer was found to be 24% and 46% higher, respectively.

 

Women who consumed a lot of carrageenan, a emulsifier found in seaweed, also had a 32% higher risk of developing breast cancer compared to the group that consumed less.

 

 

 

The researchers conducted a study on 92,000 adults who participated in experiments from 2009 to 2021 (average age 45 years, 79% women).

As a result of an average 7-year follow-up, a correlation between emulsifier intake and cancer development was confirmed.

 

To avoid the risks of emulsifiers, it is advisable to carefully check the nutrition label when purchasing food.

 

Carboxymethyl cellulose, cellulose test, modified cellulose

Avoid purchasing products containing carrageenan, Irish moss, etc.

 

If you cannot avoid synthetic emulsifiers, you can also consume natural emulsifier ingredients.

Natural emulsifier extracted from eggs and soybeans, lecithin, does not have a negative impact on health.

 

Professor Bernard Srour, who conducted the research, stated, "If these results are replicated in other studies worldwide, it will provide important new insights for re-evaluating regulations on additive use in the food industry to protect consumers."

 

 

[Source: Money Today]