The prevalence of early-onset colorectal cancer, affecting individuals younger than 50, has been on an upward trajectory globally since the early 1990s. Projections indicate that incidences of colon and rectal cancers are anticipated to surge by 90 percent and 124 percent, respectively, by the year 2030.
A primary hypothesis attributing this trend is the escalating worldwide consumption of a diet pattern mirroring that of Western nations. This dietary style is characterized by a substantial intake of red and processed meats, added sugars, and refined grains. The Standard American Diet, frequently referred to as “SAD,” comprises approximately 60 percent ultra-processed foods, including industrially produced baked goods, sugary beverages, and processed meats. This dietary framework has been associated with an elevated susceptibility to colorectal cancer.
One particular attribute of ultra-processed food items that raises concern is their vibrant visual appeal, a characteristic prominently showcased in numerous festive foods and confections savored during the year-end holiday period.
However, many of the chromatic elements adorning candy canes, sugar cookies, and even cranberry sauce and roasted ham are of synthetic origin. Emerging evidence suggests that these artificial food colorants may potentially instigate cancer-promoting processes within the human body.
In my capacity as the director of the Center for Colon Cancer Research at the University of South Carolina, I have been actively investigating the influence of these synthetic food dyes on the development of colorectal cancer.
While scientific inquiry into the potential carcinogenic risks posed by synthetic food dyes is still in its nascent stages, I strongly advise a more judicious approach when selecting those brightly colored treats this holiday season.
What Constitutes Synthetic Food Dyes?
The food sector employs synthetic colorants to enhance the aesthetic appeal of its products. The initial development of food dyes traces back to the late 1800s, with their origins found in coal tar. Presently, these dyes are frequently synthesized from naphthalene, a petroleum-derived chemical, culminating in the creation of compounds known as azo dyes.
Food manufacturers often favor synthetic dyes over their natural counterparts, such as beet extract, due to their superior cost-effectiveness, enhanced vibrancy, and extended shelf life. Although the food industry has introduced hundreds of synthetic food dyes over the past century, a significant proportion of these are deemed toxic. Under the regulations of the U.S. Food and Drug Administration, only nine are sanctioned for use in food products, and an even smaller subset meets the stringent standards set by European Union regulatory bodies.
What Are the Underlying Causes of Colorectal Cancer?
The genesis of colorectal cancer is predominantly driven by DNA damage. When alterations occur within the DNA of cancer-critical genes, they can lead to mutations that promote uncontrolled cellular proliferation, ultimately resulting in cancerous transformation.
Another significant contributor to colorectal cancer is inflammation. This physiological response is initiated by the immune system, which deploys inflammatory cells to facilitate tissue repair or neutralize disease-causing microorganisms.
When this inflammatory process becomes chronic, it can inflict damage upon healthy cells through the release of reactive molecules known as free radicals, which possess the capacity to compromise DNA integrity.
Furthermore, certain molecular signaling agents, such as cytokines, can perpetuate inflammation and stimulate accelerated cell division and the progression of cancer within the gastrointestinal tract, even in the absence of an actual injury.
Sustained periods of suboptimal dietary habits can foster a state of persistent, low-grade inflammation, which may manifest without overt symptoms but continues to subject healthy cells to damage from inflammatory mediators.
Synthetic Food Dyes and Their Connection to Cancer
Although the synthetic food colorants approved by the FDA are not presently classified as carcinogens, extant research suggests potential health implications that I, along with other researchers, find cause for concern.
A notable factor is that the microbial inhabitants of the gut can metabolize synthetic dyes into compounds recognized for their carcinogenic properties. Further investigation is imperative to elucidate the intricate interplay between the gut microbiome and synthetic food colorants concerning their potential contribution to cancer risk.
Numerous studies have indicated that artificial food dyes possess the ability to bind to DNA and proteins within cellular structures. Additionally, there is evidence suggesting that synthetic dyes may activate the body’s inflammatory pathways. Both of these mechanisms could potentially have adverse effects on the health of the colon and rectum.
Research has demonstrated that synthetic food dyes can induce DNA damage in animal models. This finding is corroborated by preliminary data from our research team, which suggests that Allura Red (Red 40) and Tartrazine (Yellow 5) can lead to DNA damage in colon cancer cells, with effects escalating in proportion to dosage and duration of exposure in controlled in vitro laboratory settings.
However, it is crucial to note that these findings require replication in animal studies and human trials before definitive conclusions can be drawn regarding the direct causal link between these dyes and DNA damage.
Moreover, artificial food colorants may present a particular risk to children. It is well-established that children are more susceptible to environmental toxins due to their ongoing physiological development. It is our collective belief that this vulnerability may extend to synthetic food dyes, especially considering their widespread inclusion in products marketed to children.
A 2016 study revealed that artificial food coloring was present in over 40 percent of food items marketed towards children in a prominent supermarket chain in North Carolina. Additional research is necessary to thoroughly assess the long-term impact of chronic exposure to artificial food dyes on pediatric populations.
Strategies for Mitigating Colorectal Cancer Risk
Occasional indulgence in festive treats during the holiday season is unlikely to precipitate colorectal cancer. However, a protracted dietary regimen consisting of processed foods may contribute to increased risk. Although further research is warranted to solidify the association between synthetic food dyes and cancer, evidence-based strategies are available to actively reduce your susceptibility to colorectal cancer.
One effective measure involves undergoing regular colon cancer screening. Enhancing physical activity levels is another beneficial strategy. Lastly, adopting a healthy diet characterized by an increased intake of whole grains and produce, coupled with reduced consumption of alcohol and red or processed meats, is paramount. While this dietary modification may necessitate a reduction in consumption of the colorful, ultra-processed foods that are often prevalent during holiday gatherings, it will undeniably contribute to improved long-term gut health.
