Your morning yogurt bowl and post-workout protein shake can run the risk of colon cancer.
Although they are often considered healthy, they contain an ingredient that researchers are increasingly worried about – emulsifiers.
The additives, such as Xanthan -Gom, Sucralose and Soy -Lecithin, are used in foods to keep ingredients together and to give foods their smooth texture.
But studies are increasingly showing that they can destroy the intestinal microbiome, so that gas, bloated feeling, intestinal changes and inflammation are linked to cancer.
Dr. Maria Abbreu, president of the American Gastroenterological Association, previously told Dailymail.com: ‘Chronic inflammation leads to colon cancer, and I suspect that this is transforming into this new rise of young people developing colon cancer,’ she said this publication earlier.
“One of the things that has changed very dramatically in our food supply is the addition of emulsifiers.”
Various studies have previously warned the risks of emulsifiers and colon cancer, where doctors even say that they can break down the protective layer of mucus along the intestine – so that harmful bacteria can multiply.
Usually used to merge two ingredients that usually do not mix, water and oil, they are used in everything, from sweets, processed meat to light salad dressings. But even ‘health food’ contains them – such as low -fat yogurt and protein products.
Gastroenterologist at the University of Miami Dr. Maria Abreu believes that a contributing factor to the rise of colon cancer is a change in the microbiome of the body, which can be caused by the amount of emulsifiers in modern foods
The Food and Drug Administration regards emulsifiers as ‘generally recognized as safe’, which means that they are safe to consume when they are used as an additive, but doctors have started warning the dangers it can have on intestinal health.
More than 50,000 Americans are expected to die of colorectal cancer this year, while around 150,000 is expected to be diagnosed with the disease.
This includes 2,600 people younger than 50 years old, with experts who were concerned about rising rates in the age group – with cases that are expected to double between 2010 and 2030, after having risen two percent a year since the beginning of the 2000s.
Below DailyMail.com reveals six foods ravaged by Emulgers that can increase your risk of colon cancer:
Protein shakes are usually made by mixing water or milk with a protein powder, but it can also contain an emulsifier that is known as a CARRAGEENEN
Protein
Doctors warn that many of the pre -made versions can contain the Emulgiercarragen, which is derived from red seaweed.
Usually hidden far in the ingredient list, the additive is used to give them a thicker texture and keep the shakes mixed while spending months in the shelves.
But various studies have also expressed concern about a potential relationship between consuming this emulsifier and colon cancer.
Scientists are worried that CARRAGEEN can be broken down in the stomach, due to its high acid levels, and change into broken Carraeleen – a potentially toxic substance.
A 2024 Review The magazine discovered nutrients that caused the broken emulsifier intestinal and inflammation in animal studies, and that it could also reduce the bacterial diversity.
And one 2022 Study Researchers in China suggested that mice that were exposed to broken Carraeleen more often developed tumors in their colon.
Dr. Abreu warned that exposure to the additive inflammatory diseases could cause, such as Crohn’s disease, which also increase the risk of suffering from the cancer.
Peanut butter
Peanut butter is packed with mono and diglycerides – an emulsifier of animal fat produced
This is a staple in many households, where sandwiches with peanut butter and Jelly are for most youth favorite.
But doctors warn that many peanut butters are full of emulsifiers called Mono and Diglycerides, the most used in food production.
Made from animal fats, they are often used in peanut butter to prevent the oil and nut spread in the pot from separating themselves.
Dr. Abreu previously released their concern that this colon cancer can cause, which suggests studies that suggest that these emulsifiers can cause intestinal inflammation.
A 2024 PLOS Medicine Study suggests that consuming these emulsifiers can increase a person’s general risk of suffering from cancer.
After following 92,000 adults for seven years, the researchers discovered that those who admitted that they have consumed more foods that contain these additives had a up to 46 percent higher risk of developing breast or prostate cancer.
It is not clear why this can be the case, but the researchers suggested that disruption in the intestine caused by emulsifiers low inflammation by the body could cause the risk of the disease.
Coffee Creamer -Pervangers and Nut Milk
You may think that opting for almond, soy or oats-based milk or creamers might be better for your health.
But doctors warn that nut milk and creamer substitutes available in supermarkets can contain the Emulgier Xanthan Gum.
Is used to mimic the creaminess of dairy milk, the thickener is also used to improve the shelf life of alternative milk that would otherwise be sour within a week, such as normal full milk.
Although some studies Xanthan Gum have linked to health benefits such as weight loss and lower cholesterol, University of Michigan researchers Found in 2022 that the consumption of Xanthan gum can lead to a changed intestinal microbioma – freeing the way for the development of colon cancer.
Nut milk and creamer substitutes available in the supermarket are usually filled with Xanthan -Gom
Dr. Matthew Ostrowski, main author and a former researcher at the University of Michigan Medical School Department, explained: ‘Although Xanthan Gum is generally considered safe, our results suggest that widespread consumption can enrich our microbiomas for bacteria that consume.
“This can be especially important for people who consume above-average quantities of Xanthan-Gom, such as people with celiac disease and people who follow gluten-free diets.”
Fragmented cheese
Whether it is about chopped gouda, Parmesan cheese, sharp cheddar or mozzarella, doctors warn that this could contain the emulsi carboxymethyl cellulose.
Also known as cellulose bowl, this emulsifier is used with the cheeses to keep the strands separate, to increase their shelf life and prevent fungal growth.
But although this particular emulsifier seems safer than its derivative of plants, certain experts say that it can be linked to an increased risk of bowel cancer and other gastrointestinal problems such as bloated feeling and diarrhea.
A 2015 Study funded by the National Institutes of Health showed that cellulosegom influenced intestinal bacteria, inflammation and other changes caused in the intestine and promoted colon cancer in mice.
In contrast to his counterparts, however, more research is needed to understand how cellulose form can increase the risk of cancer in people.
Certain non -thick yogurt contain a kind of emulsator – usually CARRAGEEN – to give the products their creamy consistency
Yogurt
Popular ‘light and fit’ yogurt, zero -sugar Greek yogurt and ‘complete’ proteinoghurts often contain a kind of emulsifier – mostly CARRAGEEN – to give the products their creamy consistency.
Dr. Abreu said earlier: ‘Something in the microbiome has changed and it sets this chronic inflammation in motion in the [gastrointestinal] Tractate.
‘These ultra-processed foods create a lot of noise in the microbial system.
“Things like emulsifiers that are added, things that are creamy, you know, the lean yogurt and all these things, the intestinal microbiome can really change very deeply.”
Several studies have found connections between the intestinal microbioma and colon cancer.
A 2021 study concluded: ‘Because the colorectal area is a site where changes in the intestinal microbiota can directly influence the organs, [colorectal cancer] CRC is deemed more to be influenced by the intestinal microbioma than other tumors.
‘Studies of the intestinal microbioma revealed that [disruption of the microbiome] was more common in CRC patients than in healthy people. ‘
Pharmaceutical bars
Energy bars that are meant to give you a boost and to pull you out of a tired slump.
But these can actually be full of emulsifiers, including soy-lecithin, mono and diglycerides and Carraeleen.
The additives help create a smooth and uniform texture by preventing ingredients such as oils and water to separate.
Soy -lecithin, an additive that is derived from soybeans, can lower cholesterol levels, support digestion and is considered to help reduce the risk of cancer.
As proven above, mono and diglycerides continue to form a cancer risk.
Although in general safe, experts continue to worry about over -consumption of such bars that have little to no nutritional value and their potential impact on intestinal microbiome.
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