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<p>Our study aimed to assess potential associations between food colouring additives and cancer incidence in the French NutriNet-Santé cohort. A total of 105,260 adults (78.3% females; mean age 42.0 ± 14.5y) without prevalent cancer and who completed ≥ 2 24-hour dietary records at baseline were followed for &gt; 7 years. Dietary intakes were assessed using repeated brand-specific 24&#xa0;h records, and cumulative time-dependent exposure to food additives was evaluated through multiple composition databases and ad-hoc laboratory assays in food matrices. Associations between exposures to food colouring additives (sex-specific tertiles if proportion of exposed participants &gt; 2/3, or non-exposed/lower/higher exposed based on sex-specific median otherwise) and cancer incidence were assessed using multivariable Cox models. We identified 4,226 incident cancer cases (508 prostate, 1,208 breast [387 premenopausal and 821 postmenopausal], and 352 colorectal). Total food colouring additives were associated with higher overall [HR<sub>higher versus non/lower consumers</sub> (95%CI): 1.14 (1.05–1.24); absolute risk at age 60: 13.3% (higher consumers) vs. 12.1% (lower/non-consumers)], breast [1.21 (1.03–1.42); 5.7%, 4.8%], and postmenopausal breast [1.32 (1.09–1.61); 14.9%, 12.5%] cancer incidence. After False Discovery Rate correction, only plain caramel (European code: E150a) was associated with overall cancer [1.15 (1.07–1.25); 14.0%, 12.1%] and beta-carotene (E160a) with overall [1.16 (1.07–1.25); 13.7%, 11.9%] and breast cancer [1.41 (1.23–1.62); 6.2%, 4.4%]. This study provides novel exploratory evidence linking colouring additives to cancer incidence. Further research is needed to elucidate underlying mechanisms. Findings support recommendations to limit exposure to non-essential food additives (i.e. used primarily for sensory or aesthetic purposes rather than for food safety or preservation) and inform regulatory reassessment.</p>

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Food colouring additives and cancer incidence in the NutriNet-Santé prospective cohort

  • 期刊论文

  • 发表日期：

    2026年4月9日

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  • Sanam Shah,
  • Anaïs Hasenböhler,
  • Guillaume Javaux,
  • Marie Payen de la Garanderie,
  • Fabien Szabo de Edelenyi,
  • Paola Yvroud,
  • Cédric Agaësse,
  • Alexandre De Sa,
  • Inge Huybrechts,
  • Fabrice Pierre,
  • Marc Audebert,
  • Xavier Coumoul,
  • Chantal Julia,
  • Emmanuelle Kesse-Guyot,
  • Benjamin Allès,
  • Serge Hercberg,
  • Benoit Chassaing,
  • Mélanie Deschasaux-Tanguy,
  • Bernard Srour,
  • Mathilde Touvier

摘要

Our study aimed to assess potential associations between food colouring additives and cancer incidence in the French NutriNet-Santé cohort. A total of 105,260 adults (78.3% females; mean age 42.0 ± 14.5y) without prevalent cancer and who completed ≥ 2 24-hour dietary records at baseline were followed for > 7 years. Dietary intakes were assessed using repeated brand-specific 24 h records, and cumulative time-dependent exposure to food additives was evaluated through multiple composition databases and ad-hoc laboratory assays in food matrices. Associations between exposures to food colouring additives (sex-specific tertiles if proportion of exposed participants > 2/3, or non-exposed/lower/higher exposed based on sex-specific median otherwise) and cancer incidence were assessed using multivariable Cox models. We identified 4,226 incident cancer cases (508 prostate, 1,208 breast [387 premenopausal and 821 postmenopausal], and 352 colorectal). Total food colouring additives were associated with higher overall [HRhigher versus non/lower consumers (95%CI): 1.14 (1.05–1.24); absolute risk at age 60: 13.3% (higher consumers) vs. 12.1% (lower/non-consumers)], breast [1.21 (1.03–1.42); 5.7%, 4.8%], and postmenopausal breast [1.32 (1.09–1.61); 14.9%, 12.5%] cancer incidence. After False Discovery Rate correction, only plain caramel (European code: E150a) was associated with overall cancer [1.15 (1.07–1.25); 14.0%, 12.1%] and beta-carotene (E160a) with overall [1.16 (1.07–1.25); 13.7%, 11.9%] and breast cancer [1.41 (1.23–1.62); 6.2%, 4.4%]. This study provides novel exploratory evidence linking colouring additives to cancer incidence. Further research is needed to elucidate underlying mechanisms. Findings support recommendations to limit exposure to non-essential food additives (i.e. used primarily for sensory or aesthetic purposes rather than for food safety or preservation) and inform regulatory reassessment.