Your morning yoghurt bowl and post-workout protein shake could be putting you at risk of colon cancer.
While they are often considered healthy, they contain an ingredient which researchers are growing increasingly concerned about — 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, previously told DailyMail.com: ‘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.
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
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.
Below, DailyMail.com reveals six emulsifier-ridden foods that may increase your risk of colon cancer:
Protein shakes are usually made by blending either water or milk with a protein powder but it may also contain an emulsifier known as carrageenan
Protein shakes
Doctors warn that many of the pre-made, store-bought versions may contain the emulsifier carrageenan, which is derived from red seaweed.
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.
A 2024 review from the journal Nutrients found that the degraded emulsifier triggered intestinal ulceration and inflammation in animal studies, and that it could also reduce bacterial diversity.
And a 2022 study from researchers in China suggested that mice exposed to degraded carrageenan were more likely to develop tumors in their colon.
Dr Abreu warned that exposure to the additive could cause inflammatory bowel diseases like Crohn’s disease, which also raise the risk of suffering from the cancer.
Peanut butter
Peanut butter comes packed with mono and diglycerides – an animal fat sourced emulsifier
This is a staple in many households, with peanut butter and jelly sandwiches being a childhood favorite for most.
But 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.
A 2024 PLOS Medicine study suggests that consuming these emulsifiers can raise someone’s overall risk of suffering from cancer.
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.
It’s not clear why this may be the case, but the researchers suggested that disruption in the gut caused by emulsifiers could cause low-grade inflammation across the body — raising the risk of the disease.
Coffee creamer substitutes and nut milks
You may think that opting for almond, soy or oat-based milk or creamers may be better for your health.
But 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.
While some studies have linked xanthan gum to health benefits such as weight loss and lower cholesterol, University of Michigan researchers found in 2022 that consumption of xanthan gum can lead to an altered gut microbiome — paving the way for the development of colon cancer.
Nut milks and creamer substitutes that are available in the supermarket are usually filled with xanthan gum
Dr Matthew Ostrowski, lead author and a former researcher at the University of Michigan Medical School Department explained: ‘While xanthan gum is generally considered safe, our results suggest that its widespread consumption may be enriching our microbiomes for bacteria that consume it.
‘This may be especially important for people who consume above-average amounts of xanthan gum, such as people with celiac disease and those following gluten-free diets.’
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.
But while this certain emulsifier may seem safer as its derived from plants, certain experts say that it might be linked to increased risk of colon cancer and other gastrointestinal issues such as bloating and diarrhea.
A 2015 study funded by the National Institutes of Health found that cellulose gum affected gut bacteria, triggered inflammation and other changes in the gut and promoted colon cancer in mice.
However unlike its counterparts, more research is needed to understand how cellulose gum can increase the risk for cancer in humans.
Certain non fat yogurts contain some type of emulsifier – mostly carrageenan – to give the products their creamy consistency
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.
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.’
Energy bars
Energy bars that are meant to give you a boost and pull you out of a tired slump.
But 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.