Emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter intestinal bacteria in a manner that promotes intestinal inflammation and colorectal cancer, according to a new study.
The findings, published in the journal Cancer Research, show regular consumption of dietary emulsifiers in mice exacerbated tumor development.
Researchers in Georgia State University’s Institute for Biomedical Sciences led the study.
Colorectal cancer, the fourth leading cause of cancer-related deaths worldwide, was responsible for about 700,000 deaths in 2012.
There is increasing awareness that the intestinal microbiota, the vast, diverse population of microorganisms that inhabits the human intestines, play a role in driving colorectal cancer.
The microbiota is also a key factor in driving Crohn’s disease and ulcerative colitis, the two most common forms of…