A recent study from Georgia State University has found that emulsifiers, common additives in processed foods, may increase the risk of colorectal cancer.
These substances, used to improve food texture and prolong shelf life, appear to alter gut bacteria in ways that boost inflammation and promote cancer development.
Colorectal cancer is the fourth leading cause of cancer-related deaths worldwide. Scientists have increasingly focused on the gut microbiota—trillions of microorganisms living in the intestines—as a key player in the development of this disease.
The gut microbiota is also closely linked to inflammatory bowel disease (IBD), including Crohn’s disease and ulcerative colitis. These conditions, in turn, can lead to a type of cancer known as colitis-associated cancer.
Even low-grade inflammation, which is more common than IBD, has been associated with changes in gut bacteria and an increased risk of colorectal cancer.
This new study suggests that emulsifiers may be partially responsible for the link between gut bacteria and colorectal cancer. To test this theory, researchers fed mice two commonly used emulsifiers at levels similar to what people consume through processed foods.
The results were striking: the emulsifiers caused significant changes in the gut microbiota, making it more prone to inflammation. This inflammatory environment, in turn, accelerated the onset and progression of colorectal cancer in the mice.
The research team also discovered that these changes in gut bacteria affected the balance of cells lining the intestines, known as epithelial cells. This imbalance appears to play a crucial role in the development of tumors.
The study’s findings support the idea that altering the gut microbiome can trigger low-grade inflammation and increase the risk of colon cancer.
The researchers are now investigating which specific bacteria in the gut are responsible for these harmful effects and how the altered microbiota promotes cancer. This could eventually lead to strategies for reducing the risks associated with emulsifiers and processed foods.
Colorectal cancer prevention is an important public health goal. Understanding how everyday dietary choices—such as consuming processed foods—impact gut health and inflammation could help people make better decisions to protect themselves.
Simple steps like choosing whole, minimally processed foods and maintaining a healthy gut microbiome could play a role in lowering cancer risk.
The study was conducted by Emilie Viennois and her team and published in the journal Cancer Research.
It adds to growing evidence that diet and gut health are deeply connected, emphasizing the importance of paying attention to what we eat, especially foods with additives like emulsifiers.
If you care about cancer risk, please read studies that exercise may stop cancer in its tracks, and vitamin D can cut cancer death risk.
For more information about cancer, please see recent studies that yogurt and high-fiber diet may cut lung cancer risk, and results showing that new cancer treatment may reawaken the immune system.
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