Food Additive Sends Cancer Risk SOARING 46%

At what point did food stop being… food?

Most of the junk from the center aisles of the grocery store is loaded with more chemicals, sugar, and preservatives than ACTUAL nutrients.

Try reading the labels on those ultra-processed foods, and you’re in for a surprise. The ingredients list is so long that you’ll need a magnifying glass to even read the tiny type.

But no worries, because once you can see the words, you won’t be able to pronounce any of them anyway.

There are plenty of reasons to ditch this so-called “food.” But the latest might be the best yet.

Certain additives found in ultra-processed foods can increase your risk of cancer.

Lately, there have been a slew of studies connecting ultra-processed foods to diseases like cancer, heart disease, obesity, diabetes, and more.

No doubt emulsifiers are a big reason why.

With names like lactylate, phosphate, carrageenan, cellulose, and modified starch, they’re added to processed foods like cakes, cookies, and breads to improve texture, taste, and shelf life.

For the new study, researchers collected a massive amount of data from 92,000 adults who were followed for an average of seven years. Their emulsifier intakes were estimated from detailed 24-hour dietary records.

They found that folks with a higher intake of mono- and diglycerides of fatty acids (E471) and carrageenan (E407) had a significantly increased risk of cancer compared to those with the lowest.

Specifically, E471 was associated with a 24 percent increased risk of breast cancer and a shocking 46 percent increased risk of prostate cancer.

Meanwhile, E407 was tied to a 32 percent increased risk of breast cancer.

These are two of the leading types of cancer in women and men (respectively), and there has been an uptick in both over the past few decades.

There’s a good chance overindulging in ultra-processed foods is at least partially to blame.

After all, it’s estimated that more than HALF of what Americans eat comes in the form of ultra-processed foods—which contain plenty of other risky additives, including preservatives and sweeteners.

This newly identified link between emulsifiers and cancer is yet another reason to buy REAL food. I like to shop the perimeter of the grocery store. Or better yet, skip the store altogether and buy from local farmers.

If I purchase something in a box, can, or package, I try to stick to products with five ingredients or less.

P.S. Don’t make THIS common diet mistake that sends dementia risk SOARING!

SOURCE:

Laury Sellem, et. al.,”Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort,” PLOS Medicine, February 13, 2024, doi. org /10.1371/journal. pmed.1004338