A key ingredient in plant-based milk is linked to colon cancer, experts warn

Experts are sounding the cowbell about the potential dangers of nondairy milk.

Cow's milk consumption in America has declined drastically in recent years as consumers shift to plant-based milks for health reasons, dairy intolerances, and Ethical concerns about animal abuse in modern dairy farming systems.

however, Some ingredients in these alternatives may be more harmful than dairy.

Although they may be lower in fat and calories than cow's milk, Research has established that plant-based alternatives are not always nutritionally equivalent to those from dairy farms. Plant-based milks contain about a third of the sugar Similar to strawberry or chocolate milk.

Still, there is a perception that plant-based means health-conscious even though many of these milk products contain additives and emulsifiers that qualify them as ultra-processed foods (UPFs).

Emulsifiers, including gelatin, whey protein, xantham gum, and carboxymethyl cellulose, are commonly added to nondairy milk to prevent separation and create a smooth, creamy texture.

Ultra-processed foods disrupt the microbial system, and Many experts believe that overexposure to UPF is partly responsible for rising rates of colon cancer among young adults.

A staggering 20% ​​of colorectal cancers in 2019 were discovered in people under the age of 55, up from 11% in 1995.

Alarmingly, this younger population tends to be diagnosed at a later stage of the disease, making it harder to treat and cure, according to docs who expect colon cancer to account for nearly 53,000 U.S. deaths this year.

Past studies have linked the dietary emulsifiers carboxymethyl cellulose (CMC) and polysorbate 80 to colon cancer in rats. These additives are said to alter gut bacteria and promote gut inflammation. As established, chronic inflammation damages DNA and increases cancer risk.

A separate 2021 study found that when introduced to a colony similar to that of bacteria found in the human gut, emulsifiers began to kill or compromise the bacteria.

Our gut microbiome – the collection of bacteria, viruses and fungi in our digestive tract – is thought to play an important role in the development and progression of colorectal cancer.

Research suggests that bacteria in the gastrointestinal tract play an important role in fighting cancer – and that disrupting it can increase the risk of colorectal cancer.

Dr. Maria Abreu, a professor of medicine, microbiology and immunology at the University of Miami, expressed her suspicions last year when Chemicals and bacteria in processed foods flare up gut enzymes, leading to inflammation and possibly cancer.

“Even foods we think are good for us can be a problem,” Abreu explained. “Things like emulsifiers that are added, that are creamy, you know, nonfat yogurt and all of those things can really change the gut microbiome very profoundly.”

And it's not just the additives and emulsifiers that make plant-based milks a concern, but they can cause blood sugar spikes.

“I focus a lot in my work on blood sugar management, which is essential to many aspects of our physical and mental well-being,” Jessica Cording, a registered dietitian and author, told DailyMail.com.

As Cording explains, oat milk in particular is lower in protein and higher in carbohydrates than dairy or nut milk. As the body breaks down these carbohydrates, it causes a spike. Over time, this cycle of spiking can make weight control difficult and make consumers more susceptible to lifestyle diseases like diabetes.