Key ingredient in nondairy milk could cause colon cancer

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

Cow milk consumption in America has drastically declined in recent years as consumers have gravitated towards plant-based milk for health reasons, have an intolerance to dairy, and have ethical concerns about animal abuse in modern dairy farming practices. 

However, certain ingredients in these alternatives may be more damaging than dairy.

While they may be lower in fat and calories than cow’s milk, research has established that plant-based options are not always nutritionally equal to what comes from the dairy farm. About a third of plant-based milks have sugar levels 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, which include gelatin, whey protein, xantham gum, and carboxymethylcellulose, are commonly added to nondairy milk to prevent separation and create a smooth, creamy texture.

Ultra-processed foods are disruptive to the microbial system, and many experts believe overexposure to UPFs is partly to blame for the rising rates of colon cancer in young people.

A staggering 20% of colorectal cancer cases in 2019 were discovered in people younger than 55, up from 11% in 1995.

Alarmingly, this younger demographic tends to be diagnosed in the disease’s later stages, making it harder to treat and cure, according to docs who expect colon cancer to cause about 53,000 US deaths this year.

Past research has linked the dietary emulsifiers carboxymethylcellulose (CMC) and polysorbate 80 to colon cancer in mice. These additives are said to alter intestinal bacteria and promote gut inflammation. As established, chronic inflammation damages DNA and raises cancer risk.

A separate study from 2021 found that when introduced to a colony of bacteria similar to those found in the human gut, emulsifiers triggered the bacteria to die or be compromised.

Our gut microbiome — the collection of bacteria, viruses, and fungi in our digestive system — is believed to play a key role in the development and progression of colorectal cancer.

Research has suggested the bacteria in the gastrointestinal tract play an important role in fighting back against cancer – and that disrupting it could make colorectal cancers more likely. 

 Dr. Maria Abreu, a professor of medicine, microbiology, and immunology at the University of Miami, made waves last year when she voiced her suspicions that the chemicals and bacteria in processed food are causing gut enzymes to flare up, leading to inflammation and, perhaps, cancer.

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

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

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

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