E471: safe or not? What EFSA and recent studies say
The short answer
E471 is not classed as dangerous by the European authority. EFSA re-evaluated it in 2017 and concluded that it raised no safety concern at the levels used, to the point of not setting a numerical acceptable daily intake. Two recent French studies, from the NutriNet-Santé cohort, did however link high consumption of E471 to a slightly higher risk of cardiovascular disease and cancers. These are observational studies, which do not prove cause and effect. So there is no need to be alarmed, but it is a good reason to limit the ultra-processed products that contain it.
What is E471?
E471 stands for mono- and diglycerides of fatty acids. These are molecules close to the fats we eat, made from oils or fats. In a product, they act as an emulsifier: they help water and fat stay mixed, give softness to a crumb or stop an ice cream forming crystals.
It is one of the most widely used emulsifiers. It is found in particular in industrial sliced bread and viennoiseries, pastries and biscuits, ice creams, margarines and spreads, and many ready meals. To spot it, simply read the list of ingredients: it appears there as « E471 » or « mono- and diglycerides of fatty acids ». Our guide to reading food labels explains where to look.
What EFSA says
The European Food Safety Authority re-evaluated E471 in 2017. Its experts found no adverse effect in short-term and long-term toxicity studies, nor on reproduction, and no carcinogenic potential. They concluded that a numerical acceptable daily intake was not necessary and that the additive raised no safety concern at the uses and levels reported. EFSA supplemented this opinion in 2021 for infants under 16 weeks.
Where the concerns come from
They come from the French NutriNet-Santé cohort, which tracks the diets of tens of thousands of adults. Two publications looked at emulsifiers:
| Study | Participants | Result for E471 |
|---|---|---|
| Cardiovascular disease (BMJ, 2023) | 95,442 adults followed for 7.4 years | 7% higher risk per step of consumption |
| Cancers (PLOS Medicine, 2024) | 92,000 adults followed for 6.7 years | 15% higher risk for all cancers between the heaviest and lightest consumers, 24% for breast, 46% for prostate |
These figures should be read with caution. An observational study shows that a group eating more E471 has more health problems, without being able to prove that the additive is the cause: heavy consumers of E471 also eat more ultra-processed products, which are often higher in fat, sugar and salt. The authors themselves write that their results need to be confirmed in other populations.
Should you avoid it?
There is no reason to hunt down E471 at all costs: at current levels, EFSA does not judge it dangerous. However, its presence is a good indicator of a heavily processed industrial product. Cutting back on these products in favour of whole foods and homemade preparations naturally lowers your consumption of emulsifiers. France’s national nutrition and health programme (PNNS) 2019-2023 had set a target of cutting consumption of ultra-processed foods by 20%. See our definition of ultra-processed foods.
- Bread: French « traditional » bread (pain de tradition française) cannot contain any additive, unlike many sliced breads.
- Cakes and biscuits: made at home, they contain none.
- Ice creams and desserts: compare ingredient lists, they vary a lot from one brand to another.
Frequently asked questions
Is E471 of animal origin?
It can be made from plant or animal fats, and the label does not always state the origin. Products certified vegan or halal guarantee a compatible origin.
Is E471 carcinogenic?
EFSA found no carcinogenic potential in 2017. A French study from 2024 observed more cancers among the heaviest consumers, but without proof of cause and effect, and the authors ask for this result to be confirmed.
What is the maximum dose of E471?
There is no numerical one: EFSA considered that an acceptable daily intake was not necessary.
Does E471 contain trans fats?
It can when it is made from hydrogenated fats. In 2017 EFSA recommended setting a maximum level of trans fatty acids in the additive’s specifications.
How do you spot it on a label?
In the list of ingredients, under the code E471 or the name « mono- and diglycerides of fatty acids », often preceded by the word « emulsifier ».
To go further: our glossary entry on food additives.
Our sources
- EFSA, Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives, EFSA Journal, 2017; follow-up opinion, 2021.
- Sellem L. et al., Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort, BMJ, 2023.
- Sellem L. et al., Food additive emulsifiers and cancer risk, PLOS Medicine, 2024.
