Food emulsifiers and cancer: Fear-mongering stories needed to dig deeper than the news release

 e·mul·si·fi·er iˈməlsəˌfī(ə)r/ noun plural noun: emulsifiers

1. a substance that stabilizes an emulsion, in particular a food additive used to stabilize processed foods.

   • an apparatus used for making an emulsion by stirring or shaking a substance.

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Experts we spoke to said that while this study is useful to fellow researchers working within mouse models, among the lay public, it may cause more confusion than clarification (as evidenced by that TIME headline, which implied emulsifiers caused cancer, when in fact the carcinogens caused the cancer).
“Just what this has to do with human beings, human cancer, human-ingested doses of emulsifiers– is beyond me,” said Dr. Vinay Prasad, a hematologist-oncologist and assistant professor of medicine at the Oregon Health and Sciences University. “As far as I can tell, no connection exists. This is all so theoretical.”