In a world where the term’ health food’ is thrown around with abandon, it’s easy to be misled into thinking that everything on the health aisle is good for you.
But as we age, it becomes even more critical to look beyond the labels and understand what we’re putting on our plates. A startling revelation from a top doctor suggested that even the most seemingly innocuous food could harbour hidden dangers.
We’re talking about yoghurt, a staple in many Australian diets. It is lauded for its probiotics and often consumed as a healthier alternative to other snacks. But could this creamy delight be a wolf in sheep’s clothing?
Dr William Li, a renowned medical expert and author of the New York Times bestseller Eat to Beat Your Diet, has raised the alarm on the potential risks associated with certain types of yoghurt.
According to Dr Li, these yoghurts are often laden with chemicals and artificial ingredients to compensate for the removed fat, which could lead to a range of health problems, including an increased risk of colon cancer.
Making yoghurt ‘low-fat’ involves stripping away the natural fats, which results in a loss of texture and richness. Manufacturers often turn to additives and emulsifiers like carrageenan and polysorbate 80 to mimic the mouthfeel of full-fat yoghurt.
While these substances may originate from natural sources, such as seaweed in the case of carrageenan, the versions used in food manufacturing are heavily processed and bear little resemblance to their natural counterparts.
Recent studies have also cast a shadow over these thickening agents. Studies have linked artificial carrageenan to gut inflammation, a significant risk factor for developing colon cancer.
Similarly, a study involving mice showed that regular consumption of emulsifiers like polysorbate 80 led to increased gut inflammation, which can damage DNA (deoxyribonucleic acid) and potentially increase the risk of colorectal cancers.
Another study found that emulsifiers could disrupt the balance of bacteria in the gut, which plays a crucial role in defending against cancer.
The implications of these findings are not to be taken lightly. Dr Maria Abreu, a gastroenterologist at the University of Miami, has also expressed concern over the impact of food additives on the microbiome and the rising incidence of cancer among young people.
Furthermore, a French study tracking over 102,000 adults over ten years found a correlation between high consumption of certain emulsifiers and an increased risk of breast cancer.
In light of this, Dr Li urged consumers to be vigilant about the ingredients in their yoghurt. He advocates for full-fat dairy products, which are typically free of thickening agents and may be healthier than their low-fat alternatives.
Plain dairy products are also preferable to flavoured ones, which often contain additional chemicals and sugars.
Despite Dr Li’s warnings, it’s important to note that not all yoghurt is created equal. Some experts continue to praise yoghurt as a superfood with potential cancer-fighting properties.
For instance, Harvard University researchers found that consuming at least two servings of yoghurt per week could lower the risk of certain bacteria-fueled colon cancers by 20 per cent.
The takeaway here is not to shun yoghurt altogether but to choose wisely. Opt for minimally processed yoghurts, without added sugars or artificial ingredients. Greek yoghurt, especially the full-fat variety, is often a good choice as it is less likely to contain unwanted additives.
The rise of ultra-processed food has been linked to a host of health issues, including obesity, hypertension, type 2 diabetes, and cardiovascular disease.
It’s estimated that a staggering 70 per cent of calories consumed by children and adolescents in the United States come from ultra-processed food. This figure has grown significantly over the past three decades.
A study conducted by the Centers for Disease Control and Prevention defines ultra-processed food as ‘combinations of macronutrients (such as starches, sugars, fats, and protein isolates) with minimal or no whole food content, often enhanced with flavours, colours, emulsifiers, and various cosmetic additives’.
Soft drinks, packaged salty snacks, cookies and cakes, processed meats, chicken nuggets, and instant powdered soups are other ultra-processed foods.
However, some seemingly healthier alternatives, like wholegrain breakfast cereals, wholemeal bread, canned beans, and tofu, also fall into this category, as they are softer and more palatable than their unprocessed counterparts.
Typically, ultra-processed foods are high in energy, calories, added sugars, unhealthy fats, and salt, while low in dietary fibre, protein, vitamins, and minerals.
Consumption levels are generally elevated in high-income nations where these products are readily available, but there is a growing trend in low- and middle-income countries.
Studies have found that a high consumption of ultra-processed foods correlates with various health issues, including obesity, hypertension, type 2 diabetes, cancer, and cardiovascular diseases.
Have you experienced any health issues you suspect might be linked to processed food? Share your stories and thoughts in the comments below.
Also read: Top doctor links an everyday cooking ingredient to breast cancer—what could it be?
