Diet, ultra-processed foods, and gut dysbiosis: linking emulsifiers to colorectal cancer risk
Cet article passe en revue les données concernant le rôle des émulsifiants alimentaires dans l'association entre le microbiote intestinal et le risque de cancer colorectal
The rising intake of ultra-processed foods (UPFs) has raised concerns about their effects on gut microbiota and the risk of colorectal cancer (CRC). Emulsifiers, among the various additives in ultra-processed foods, have attracted considerable interest due to their possible involvement in gut dysbiosis, inflammation, and carcinogenesis. Emulsifiers, including polysorbates and carboxymethylcellulose, have the potential to compromise the intestinal barrier, modify microbial composition, and foster a pro-inflammatory environment that may facilitate the development of colorectal cancer (CRC). This review examines the mechanistic pathways connecting dietary emulsifiers to changes in gut microbiota, emphasising their impact on microbial diversity, mucosal integrity, and immune responses. The discussion includes epidemiological evidence linking UPF consumption to CRC incidence. Examining the relationship among diet, emulsifiers, and gut microbiota can guide dietary recommendations and regulatory policies to reduce CRC risk. Future research must prioritize the identification of safe food additives and the development of targeted interventions aimed at restoring gut homeostasis.
Cancer Causes & Control , résumé, 2026