Emulsifiers in food can promote colon cancer

Physicians are studying the effects of consuming emulsifiers
So-called emulsifiers are added to most processed foods, for example, to extend shelf life. Researchers have now discovered that such emulsifiers can cause inflammation and even colon cancer.

Researchers at Georgia State University's Institute for Biomedical Sciences found that emulsifiers in processed foods may contribute to colon cancer. The regular consumption of emulsifiers increases the development of tumors in mice. The doctors published a press release on the results of their study.

Experts have long warned against processed foods and contained substances. Physicians now found that emulsifiers in our diet increase the risk of colorectal cancer. (Image: Juan Gärtner / fotolia.com)

Living microorganisms in the gut play a role in the development of cancer
Colorectal cancer ranks fourth among causes of cancer deaths worldwide, experts say. In 2012 alone, the disease was responsible for approximately 700,000 deaths. The large and diverse population of microorganisms (intestinal flora) living in the human gut seem to play a role in the development of colorectal cancer, explain the researchers.

Change in the intestinal flora can cause metabolic diseases and colon cancer
The intestinal flora also seems to be an important factor in the two most common forms of inflammatory bowel disease, Crohn's disease and ulcerative colitis. Such inflammatory bowel diseases are known to promote the development of tumors in the gut, the researchers explain. But even weaker inflammations can have negative consequences for health. These changes can affect the composition of the so-called intestinal flora and cause metabolic diseases and even colon cancer. The current results show that emulsifiers could be partially responsible for this association.

Altered intestinal flora is beneficial for the development of tumors
The incidence of colorectal cancer has increased significantly since the mid-20th century, says author Dr. Emilie Viennois of Georgia State University's Institute for Biomedical Sciences. An essential feature of this disease is an altered intestinal flora. This creates advantageous conditions for the development of tumors.

Emulsifiers in foods promote bacterial translocation in epithelial cells
The dramatic increase in these diseases has occurred in the midst of constant human genetics, which speaks for a central role of an environmental factor, explains author. Benoit Chassaing. Earlier studies suggested that inflammation in the intestine can be triggered by the consumption of emulsifiers and change the composition of the intestinal flora. In addition, the addition of emulsifiers in food promotes bacterial translocation in epithelial cells, explain the experts. The emulsifiers appear to affect the intestinal flora in a way that promotes the development of colon cancer.

Physicians are studying polysorbate 80 and carboxymethylcellulose
In a mouse experiment, the team of scientists examined whether the inclusion of the commonly used emulsifiers polysorbate 80 and carboxymethylcellulose could lead to colon cancer. The physicians observed that these emulsifiers drastically change the species composition of the intestinal flora. This leads to a more frequent development of inflammation and favors the development of cancer.

Regular consumption of emulsifiers favors colon cancer
Using a well-established model of colorectal cancer, researchers found that regular consumption of emulsifiers in the experiment makes them more susceptible to the development of colon tumors, say the experts. The negative effects of incorporated emulsifiers were eliminated in mice without intestinal flora (germ-free mice), explain the authors. Transplanting the intestinal flora of emulsifier-treated mice to germ-free mice was already sufficient to confer changes in intestinal epithelial cell homeostasis. This indicates a central role of the intestinal flora in the development of tumors, add the physicians. (As)