{"id":10045,"date":"2026-06-19T15:59:31","date_gmt":"2026-06-19T14:59:31","guid":{"rendered":"https:\/\/science-nutrition.com\/?p=10045"},"modified":"2026-06-25T17:45:06","modified_gmt":"2026-06-25T16:45:06","slug":"food-additives-and-cancer-risk-in-the-french-nutrinet-sante-cohort","status":"publish","type":"post","link":"https:\/\/science-nutrition.com\/en\/2026\/06\/19\/food-additives-and-cancer-risk-in-the-french-nutrinet-sante-cohort\/","title":{"rendered":"Food additives and cancer risk in the French NutriNet-Sant\u00e9 cohort"},"content":{"rendered":"<div class=\"l-subsection\"><div class=\"l-subsection-h\"><div class=\"l-subsection-hh g-html i-cf\">\n<p style=\"text-align: center;\"><em><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">This epidemiological study provides, for the first time, exploratory evidence of associations between food coloring additives and cancer incidence.<\/span><\/span> <span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Consumption of total coloring additives was found to be significantly associated with a higher incidence of overall cancer (a rate of 13.3% among high consumers of colorings compared to 12.1% among low consumers), as well as breast cancer and postmenopausal breast cancer.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">Plain caramel (E150a) was associated with an increased incidence of overall cancer, while beta-carotene (E160a) was associated with an increased incidence of both overall cancer and breast cancer.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">These findings require confirmation.<\/span><\/span><\/span><\/em><\/p>\n<h6 style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Objectives: <\/span><\/span><\/span><\/h6>\n<p style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">To investigate the associations between exposure to food coloring additives and cancer incidence within the NutriNet-Sant\u00e9 cohort.<\/span><\/span> <\/span><\/p>\n<h6 style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Study design and methods: <\/span><\/span><\/span><\/h6>\n<p style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">The study included 105,260 participants (78.3% women; mean age 42.0 years [standard deviation 14.5]) from the French NutriNet-Sant\u00e9 cohort who were cancer-free at baseline and followed for over 7 years. Dietary intakes were assessed using repeated 24-hour dietary records (24HDRs) that included industrial product brand names. Cumulative, time-dependent exposure to food additives was evaluated using multiple composition databases and ad hoc laboratory analyses of food matrices. Associations between exposure to food additive colorants (categorized into sex-specific tertiles when the proportion of exposed participants exceeded two-thirds, or into non-exposed\/moderately exposed\/highly exposed categories based on the sex-specific median otherwise) and cancer incidence were assessed. <\/span><\/span><\/span><\/p>\n<h6 style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Results <\/span><\/span><\/span><\/h6>\n<p style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">A total of 4,226 incident cancer cases (including 508 prostate cancers, 1,208 breast cancers [387 premenopausal and 821 postmenopausal], and 352 colorectal cancers) were identified during the follow-up period.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">Total food coloring additives were associated with a higher incidence of overall cancer [HR (highest consumers vs. non\/low consumers) (95% CI): 1.14 (1.05\u20131.24)], breast cancer [1.21 (1.03\u20131.42)], and postmenopausal breast cancer [1.32 (1.09\u20131.61)]. The absolute risk at age 60 corresponded to an incidence of 13.3%, 5.7%, and 14.9% (among the highest consumers) versus 12.1%, 4.8%, and 12.5% \u200b\u200b(among non- and low consumers) for overall cancer, breast cancer, and postmenopausal breast cancer, respectively.<\/span><\/span><span class=\"jCAhz\"><span class=\"ryNqvb\"> After adjustment for multiple testing, two colorings stood out for their association with cancer risk: plain caramel (E150a, according to European classification) was associated with an increased incidence of overall cancer [1.15 (1.07\u20131.25)], and beta-carotene (E160a) with overall cancer [1.16 (1.07\u20131.25)] and breast cancer [1.41 (1.23\u20131.62)].<\/span><\/span><span class=\"jCAhz\"><span class=\"ryNqvb\"> It should be noted that although certain colorings\u2014including ammonium sulfite caramel\u2014exhibit toxicological plausibility linked to the formation of potentially carcinogenic compounds, this epidemiological study did not reveal a significant association between the consumption of this coloring and cancer risk, thereby highlighting the limitations of population-level exposure data.<\/span><\/span><span class=\"jCAhz\"><span class=\"ryNqvb\"> Interaction between coloring additives and ultra-processing The statistical analyses conducted showed no interaction between the consumption of ultra-processed foods and colorings regarding cancer outcomes.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">These data suggest an effect of coloring additives in their own right, which is not explained by the effect of ultra-processed foods.<\/span><\/span> <\/span><\/p>\n<h6 style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz\"><span class=\"ryNqvb\">Conclusion: <\/span><\/span><\/span><\/h6>\n<p style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz\"><span class=\"ryNqvb\">This prospective epidemiological study has identified, for the first time, associations between the consumption of food colorings and cancer in general, breast cancer, and postmenopausal breast cancer.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">These findings require confirmation.<\/span><\/span> <span class=\"jCAhz\"><span class=\"ryNqvb\">Furthermore, as participants in the NutriNet-Sant\u00e9 cohort are highly educated, health-conscious, and predominantly female, the results cannot be extrapolated to the general French population.<\/span><\/span> <\/span><\/p>\n<p style=\"text-align: left;\"><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz\"><span class=\"ryNqvb\">Learn more about the study&#8217;s findings.<\/span><\/span> <\/span><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left;\"><em><strong><span class=\"HwtZe\" lang=\"en\"><span class=\"jCAhz ChMk0b\"><span class=\"ryNqvb\">Orchidali can help you improve the quality of your products.<\/span><\/span><\/span><\/strong><\/em><\/p>\n\n<\/div><\/div><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>This epidemiological study provides, for the first time, exploratory evidence of associations between food coloring additives and cancer incidence. Consumption of total coloring additives was found to be significantly associated with a higher incidence of overall cancer (a rate of 13.3% among high consumers of colorings compared to 12.1% among low consumers), as well as breast cancer and postmenopausal breast cancer. Plain caramel (E150a) was associated with an increased incidence of overall cancer, while beta-carotene (E160a) was associated with an increased incidence of both overall cancer and breast cancer. These findings require confirmation.<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":4,"featured_media":2802,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[505,499,22,39,27,297,374],"tags":[],"class_list":["post-10045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consommateurs","category-environnementalimentation-durable","category-informations-du-consommateur","category-qualite-nutritionnelle","category-recherche","category-reglementation-2","category-securite"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Food additives and cancer risk in the French NutriNet-Sant\u00e9 cohort - Orchidali - When feeding is health<\/title>\n<meta name=\"description\" content=\"Conseil scientifique et r\u00e9glementaire en alimentation\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/science-nutrition.com\/2026\/06\/19\/food-additives-and-cancer-risk-in-the-french-nutrinet-sante-cohort\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food additives and cancer risk in the French NutriNet-Sant\u00e9 cohort - 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