Doctors have ramped up their warnings over how ultra-processed foods could be contributing to the surge of colon cancer cases in young people.
And while candy, chips and processed meats have gotten the most attention recently, there is a growing number of people who report eating ‘clean’ but are still getting cancer.
Gastroenterologist at the University of Miami Dr Maria Abreu, who was recently awarded a grant to study this phenomenon, believes part of the problem is the amount of emulsifiers in modern foods, including those that are in healthy products, such as low-fat yogurts, light salad dressings and peanut butter.
The common additives that help give dairy-free and low- and non-fat foods their combined and creamy texture, but have been linked to gut inflammation and disruption of the gut microbiome – the collection of healthy bacteria in the body’s digestive tract.
Under normal conditions, the gut microbiome protects the digestive tract from pathogens and infections and helps prevent and reduce gut inflammation.
When the microbiome is thrown off by medications or certain foods with additives – or the digestive tract is damaged by inflammation – a person could be at an increased risk of cancer.
Dr Abreu told WSVN 7 News: ‘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.’
Common emulsifiers include soy lecithin, sucralose, xanthan gum, carrageenan, maltodextrin and polysorbate.
Popular ‘Light and Fit’ yogurts, zero-sugar Greek yogurts and ‘complete’ protein yogurts frequently contain some type of emulsifier to give the products their creamy consistency.
Vegan and ‘light’ mayonnaises also list emulsifiers on their ingredient labels.
Cottage cheese, ‘light’ salad dressings, pickles, cereals, dairy and meat substitutes and even gums can all also contain these potentially harmful ingredients.
The FDA has reviewed and approved these ingredients and has deemed them ‘generally regarded as safe,’ but there are some studies that have shown concerning associations.
One study found exposure to carrageenan was associated with intestinal ulcers and abnormal, potentially cancerous tissue growth.
Another study found animals exposed to carrageenan developed ulcers and intestinal inflammation.
While some studies have linked xanthan gum to health benefits such as weight loss and lower cholesterol, one set of researchers found consumption of xanthan gum led to an altered gut microbiome.
A 2015 study found people who consumed maltodextrin had a reduced number of good bacteria in their gut and an increased number of bad bacteria, which could damage the intestines and raise the risk of inflammatory bowel conditions.
And another study linked maltodextrin to chronic inflammatory conditions and infection and inflammation of the digestive system.
Multiple studies have looked at the link between the gut microbiome and colon cancer.
Gastroenterologist at the University of Miami Dr Maria Abreu believes a contributing factor to the rise of colon cancer is a change in the body’s microbiome, which could be caused by the amount of emulsifiers in modern foods
Data from JAMA Surgery showed colon cancer is expected to rise by 90 percent in people ages 20 to 34
A 2021 study concluded: ‘Because the colorectal region is a site where changes in the gut microbiota can influence the organs directly, [colorectal cancer] CRC is considered to be affected by the gut microbiome more than other tumors.
‘Studies of the gut microbiome revealed that [disruption of the microbiome] occurred more frequently in CRC patients than in healthy people.’
A 2022 study stated: ‘The alterations in the gut microbiome play a major role in the progression and development of CRC.’
Studies have also discovered that the gut microbiome may also help target CRC treatment in some patients.
The US has the sixth highest rate of early-onset cancers – disease in people under 50 – with 87 cases per 100,000 people younger than 50 years old – and colon cancer is among the fastest rising.
Researchers from the University of Missouri-Kansas City looked at rates of colorectal cancer in people 10 to 44 years old over the last two decades and found cases had risen in all age groups.
The rate of colorectal cancers grew 500 percent among children ages 10 to 14 and 333 percent among teenagers aged 15 to 19 years.
Rates rose by 71 percent among people 30 to 34 to seven cases per 100,000 people. Among people 35 to 39, rates rose by 58 percent to 12 cases per 100,000 people.
Among these young cancer patients is 44-year-old Laurie Koshers from Virginia. Despite eating healthy and avoiding processed foods, Mrs Koshers was diagnosed with stage 3 colon cancer in 2018.
Mrs Koshers is a lifelong vegetarian and avid runner, so her cancer diagnosis came as a shock. And while experts are increasingly blaming ultra-processed foods, doctors say patients like Mrs Koshers highlight that other factors could be behind the surge.
