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Researchers assessed associations between food emulsifier intake and cancer risk among NutriNet-Santé study participants.

Author summary Why was this study done? Emulsifiers are widely used food additives in industrially processed foods to improve texture and enhance shelf-life. Experimental in vivo/in vitro research as well as a pilot clinical trial on healthy individuals suggests deleterious effects of food additive emulsifier intake on the intestinal microbiota, metabolome, host inflammation, and susceptibility to carcinogenesis. To our knowledge, due to challenges to accurately estimate the exposure to food additive emulsifiers through diet, so far there was no available epidemiological evidence from prospe...

“Use by” dates are for highly perishable food, while "best before" dates are for food items with longer shelf life. Read more at straitstimes.com.

Reckitt's Russell (Russ) Michelson reviews the hubbub surrounding titanium dioxide, including state legislation proposing to ban the ingredient, related class-action litigation and an FDA petition.

Objective To assess the associations between exposure to food additive emulsifiers and risk of cardiovascular disease (CVD). Design Prospective cohort study. Setting French NutriNet-Santé study, 2009-21. Participants 95 442 adults (>18 years) without prevalent CVD who completed at least three 24 hour dietary records during the first two years of follow-up. Main outcome measures Associations between intake of food additive emulsifiers (continuous (mg/day)) and risk of CVD, coronary heart disease, and cerebrovascular disease characterised using multivariable proportional hazard Cox models ...