المستحلبات الغذائية تزيد خطر سرطان القولون

A recent study has warned that emulsifiers, which are food additives used to improve the texture of products like yogurt and protein shakes, may contribute to an increased risk of colon cancer. These substances are typically added to give foods a cohesive texture, but they may harm the gut microbiome, leading to chronic inflammation that is considered a contributing factor in cancer development. The former president of the American Gastroenterological Association, Dr. Maria Abreu, noted that the chronic inflammation caused by these emulsifiers may disrupt the protective mucosal layer of the intestines, allowing harmful bacteria to proliferate, thereby increasing the risk of colon cancer.

It is worth mentioning that these findings are based on multiple studies that have warned about the risks of emulsifiers on gut health, necessitating further research and awareness regarding the ingredients in processed foods and their impact on public health.