Bowel cancer cases among young Australians have surged by an alarming 266%, and experts warn that even vegetarians are not spared. Once considered a disease of the elderly, bowel cancer is now the deadliest cancer for Australians aged 25 to 44. Data from Bowel Cancer Australia shows that one in nine cases is diagnosed in patients under 50.

For years, processed meats, chips, and sugary snacks were blamed, but new cases are challenging that narrative. Many patients report eating “healthy” diets, including a 44-year-old lifelong vegetarian and avid runner who was still diagnosed with cancer. This has led specialists to rethink earlier assumptions about ultra-processed foods being the sole culprit.

Dr. Maria Abreu, a leading gastroenterologist, has discovered a hidden factor in seemingly wholesome products: emulsifiers. Found in low-fat yogurts, light salad dressings, peanut butter, sugar-free gum, and even “healthy” mayonnaise, these additives give food a creamy texture but may disrupt gut microbiota and trigger chronic inflammation.

Normally, the gut microbiome protects the digestive system from pathogens and reduces inflammation. But when it’s damaged—whether by medication or emulsifier-heavy foods—it can increase the risk of cancer. Studies now link common emulsifiers like soy lecithin, xanthan gum, carrageenan, maltodextrin, and polysorbates to changes in gut bacteria that promote bowel inflammation and cancer growth.

Dr. Abreu explains: “These emulsifiers drastically alter the microbiome, leading to long-term gut inflammation. Even products marketed as ‘light’ or ‘healthy’ may be contributing to the rising rates of colorectal cancer.”

Researchers believe that rectal cancer, in particular, is highly influenced by these microbiome shifts, making it more vulnerable to dietary additives than other cancers.

Bottom line: Not all foods labeled “healthy” are truly safe. Experts recommend prioritizing natural, minimally processed foods to protect long-term gut health.