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along with other presumed healthy foods liike Protein shakes and Yogurts containing Emulsifiers..
The additives, such as xanthan gum, sucralose and soy lecithin, are used in foods to hold ingredients together and give foods their smooth texture.
But, increasingly, studies show they can wreak havoc on the gut microbiome, causing gas, bloating, bowel changes and inflammation linked to cancer.
Dr Maria Abreu, president of the American Gastroenterological Association,said 'Chronic inflammation leads to colon cancer, and I suspect that's transformative in this new rise of young people developing colon cancer,' she told this publication previously.
'One of the things that has changed very dramatically in our food supply is the addition of emulsifiers.'
Several studies have previously warned over the risks of emulsifiers and colon cancer, with doctors even saying they might break down the protective layer of mucus lining the gut — allowing harmful bacteria to multiply.
Typically used to blend together two ingredients that don't typically mix, water and oil, they are used in everything from candies, processed meats to light salad dressings. But even 'health' foods contain them - such as low fat yoghurts and protein products.
The Food and Drug Administration deems emulsifiers as 'generally recognized as safe' which means they are safe to consume when used as as additive but doctors have begun to warn of the dangers it can have on gut health.
Over 50,000 Americans are expected to die from colorectal cancer this year, while about 150,000 are expected to be diagnosed with the disease.
This includes 2,600 people under 50 years old, with experts concerned over rising rates in the age group — with cases expected to double between 2010 and 2030, after having risen two percent a year since the early 2000s.
six emulsifier-ridden foods that may increase your risk of colon cancer:
Peanut Butter...
....doctors warn that many peanut butters are packed with the emulsifiers called mono and diglycerides, the most commonly used in food manufacturing.
Made from animal fats, they are often used in peanut butter to keep the oil and nut spread mixed inside the jar from separating.
Dr Abreu previously raised concerns that these could cause colon cancer, pointing to studies suggesting that these emulsifiers could cause gut inflammation.
After tracking 92,000 adults for seven years, the researchers found that those who admitted to consuming more foods containing these additives had an up to 46 percent higher risk of developing breast or prostate cancer.
Protein Shakes
Usually hidden far down the ingredients list, the additive is used to give them a thicker texture and keep the shakes mixed while they spend months on shelves.
But several studies have also raised concerns over a potential link between consuming this emulsifier and colon cancer.
Scientists are concerned that carrageenan could be degraded in the stomach, by its high acid levels, and turn into degraded carrageenan — a potentially toxic substance.
Used to mimic the creaminess of dairy milk, the thickener is also used to improve the shelf life of alternative milks that would otherwise go sour in a week's time, as regular whole milk does.
Also known as cellulose gum, this emulsifier is used with the cheeses to keep the strands separated, boost their shelf-life and prevent fungal growth.
Dr Abreu said previously: 'Something in the microbiome has changed, and it’s setting in motion this chronic inflammation in the [gastrointestinal] tract.
'These ultra-processed foods create a lot of noise in the microbial system.
'Things like emulsifiers that are added in, things that are creamy, you know, the nonfat yogurts and all these things, really can change the gut microbiome very profoundly.'
Multiple studies have found links between the gut microbiome and colon cancer.
The additives help create a smooth and uniform texture by preventing ingredients like oils and water from separating.
Soy lecithin, an additive derived from soybeans, can reduce cholesterol levels, support digestion and is considered to help reduce cancer risk.
However as evidenced above, mono- and diglycerides as well carrageenan additives continue to pose a cancer risk.
While generally safe, experts remain concerned about overconsumption of such bars that have little to no nutritional value and their potential impact on the gut microbiome.
The additives, such as xanthan gum, sucralose and soy lecithin, are used in foods to hold ingredients together and give foods their smooth texture.
But, increasingly, studies show they can wreak havoc on the gut microbiome, causing gas, bloating, bowel changes and inflammation linked to cancer.
Dr Maria Abreu, president of the American Gastroenterological Association,said 'Chronic inflammation leads to colon cancer, and I suspect that's transformative in this new rise of young people developing colon cancer,' she told this publication previously.
'One of the things that has changed very dramatically in our food supply is the addition of emulsifiers.'
Several studies have previously warned over the risks of emulsifiers and colon cancer, with doctors even saying they might break down the protective layer of mucus lining the gut — allowing harmful bacteria to multiply.
Typically used to blend together two ingredients that don't typically mix, water and oil, they are used in everything from candies, processed meats to light salad dressings. But even 'health' foods contain them - such as low fat yoghurts and protein products.
The Food and Drug Administration deems emulsifiers as 'generally recognized as safe' which means they are safe to consume when used as as additive but doctors have begun to warn of the dangers it can have on gut health.
Over 50,000 Americans are expected to die from colorectal cancer this year, while about 150,000 are expected to be diagnosed with the disease.
This includes 2,600 people under 50 years old, with experts concerned over rising rates in the age group — with cases expected to double between 2010 and 2030, after having risen two percent a year since the early 2000s.
six emulsifier-ridden foods that may increase your risk of colon cancer:
Peanut Butter...
....doctors warn that many peanut butters are packed with the emulsifiers called mono and diglycerides, the most commonly used in food manufacturing.
Made from animal fats, they are often used in peanut butter to keep the oil and nut spread mixed inside the jar from separating.
Dr Abreu previously raised concerns that these could cause colon cancer, pointing to studies suggesting that these emulsifiers could cause gut inflammation.
After tracking 92,000 adults for seven years, the researchers found that those who admitted to consuming more foods containing these additives had an up to 46 percent higher risk of developing breast or prostate cancer.
Protein Shakes
Usually hidden far down the ingredients list, the additive is used to give them a thicker texture and keep the shakes mixed while they spend months on shelves.
But several studies have also raised concerns over a potential link between consuming this emulsifier and colon cancer.
Scientists are concerned that carrageenan could be degraded in the stomach, by its high acid levels, and turn into degraded carrageenan — a potentially toxic substance.
Coffee creamer substitutes and nut milks
doctors warn that nut milks and creamer substitutes available in grocery stores may contain the emulsifier xanthan gum.Used to mimic the creaminess of dairy milk, the thickener is also used to improve the shelf life of alternative milks that would otherwise go sour in a week's time, as regular whole milk does.
Shredded cheese
Whether it's store-bought shredded gouda, parmesan, sharp cheddar or mozzarella, doctors warn that this could contain the emulsifier carboxymethyl cellulose.Also known as cellulose gum, this emulsifier is used with the cheeses to keep the strands separated, boost their shelf-life and prevent fungal growth.
Yogurt
Popular 'Light and Fit' yogurts, zero-sugar Greek yogurts and 'complete' protein yogurts frequently contain some type of emulsifier - mostly carrageenan - to give the products their creamy consistency.Dr Abreu said previously: 'Something in the microbiome has changed, and it’s setting in motion this chronic inflammation in the [gastrointestinal] tract.
'These ultra-processed foods create a lot of noise in the microbial system.
'Things like emulsifiers that are added in, things that are creamy, you know, the nonfat yogurts and all these things, really can change the gut microbiome very profoundly.'
Multiple studies have found links between the gut microbiome and colon cancer.
Energy bars
...these may actually be packed with emulsifiers, including soy lecithin, mono- and diglycerides and carrageenan.The additives help create a smooth and uniform texture by preventing ingredients like oils and water from separating.
Soy lecithin, an additive derived from soybeans, can reduce cholesterol levels, support digestion and is considered to help reduce cancer risk.
However as evidenced above, mono- and diglycerides as well carrageenan additives continue to pose a cancer risk.
While generally safe, experts remain concerned about overconsumption of such bars that have little to no nutritional value and their potential impact on the gut microbiome.
