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

submitted 8 months ago by [email protected] to c/[email protected]

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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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[+] [email protected] 7 points 8 months ago* (last edited 8 months ago) (1 children)

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[–] [email protected] 1 points 8 months ago (1 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"

[–] [email protected] 1 points 8 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!

[–] [email protected] 1 points 8 months ago

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