A new study on mice found that food additives commonly found in processed foods increased the risk of colon cancer. Emulsifiers are commonly added to food for texture and prolonged shelf life.
In mice, consumption of two common emulsifiers led to intestinal bacteria changes, promoting inflammation and colon cancer.
Advertisement
Researcher Emilie Viennois explained, “The incidence of colorectal cancer has been markedly increasing since the mid-20th century. A key feature of this disease is the presence of an altered intestinal microbiota that creates a favorable niche for [the production of tumors].”
Assistant professor Benoit Chassaing added, “The dramatic increase in these diseases has occurred amidst constant human genetics, suggesting a pivotal role for an environmental factor.”
Additional research is required on emulsifiers in order to determine whether they are causing cancer.
The study was published in Cancer Research.
Mohan Garikiparithi got his degree in medicine from Osmania University (University of Health Sciences). He practiced clinical medicine for over a decade before he shifted his focus to the field of health communications. During his active practice he served as the head of the Dept. of Microbiology in a diagnostic centre in India. On a three-year communications program in Germany, Mohan developed a keen interest in German Medicine (Homoeopathy), and other alternative systems of medicine. He now advocates treating different medical conditions without the use of traditional drugs. An ardent squash player, Mohan believes in the importance of fitness and wellness.
