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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 prospective cohorts on food additive emulsifier intakes in relation to cancer risk. What did the researchers do and find? This study assessed quantitative exposures to a wide range of food additive emulsifiers in a large prospective cohort of adults. Higher intakes of mono- and diglycerides of fatty acids (FAs) (E471), total carrageenans (E407, E407a), and carrageenan (E407) were associated with hig

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