You might want to think twice before adding parmesan to your next pasta dish.
Researchers have discovered that overindulging in cheese may trigger changes in gut health that are associated with colon cancer.
A study conducted by Baylor College of Medicine indicates that consuming too much cheese can decimate beneficial gut bacteria and lead to inflammation.
This isn’t just about discomfort; these microbiome shifts are increasingly being linked to a heightened risk of colon cancer.
Over time, persistent inflammation in the colon can damage cells, possibly leading to uncontrolled mutations and, eventually, tumor formation.
Some researchers suggest that as cheese is fermented, the breakdown of milk sugars and proteins may create compounds that disrupt the gut microbiome in some individuals.
This alteration in bacterial balance can spur inflammation, which, as time passes, has been associated with an elevated risk of colon cancer.
Dr. Stuart Fischer, an internist in New York, noted that the role of gut bacteria is significant when it comes to the development of colon diseases. He remarked, “Cheese is fermented. Some people are sensitive [to fermented foods]. It’s likely that inflammatory agents in the intestine contribute to colon cancer in these individuals.”
The study focused on the fermentation of cheese, which processes the natural sugars in milk (lactose) into lactic acid.
This process lowers the pH of milk, resulting in the formation of curds—the solid component of cheese.
Researchers analyzed 34 individuals, mostly men, who were scheduled for colonoscopies between August 2013 and April 2017.
Participants were asked to provide detailed insights regarding their total dairy, cheese, milk, and yogurt consumption through self-reported questionnaires. They also provided colon tissue samples for evaluation.
After assessing the samples alongside the participants’ responses through statistical models and biological tests, researchers found that excessive cheese intake correlated with a drop in beneficial bacteria Bacteroides and Subdoligranulum, both vital for maintaining stomach, colon, and immune health.
Dr. Li Jiao, leading the study and an associate gastroenterology professor at Baylor, noticed that those who consumed more dairy and milk had a higher relative abundance of Faecalibacterium, a bacteria recognized for its anti-inflammatory effects.
Interestingly, while yogurt is commonly viewed as beneficial for gut health, this particular study didn’t find a connection between yogurt intake and inflammation.
Dr. Jiao also mentioned her personal preference for tofu over dairy and cheese, stating, “Tofu is a good source of protein and calcium.”
When addressing options for cheese-lovers aiming to prevent colon cancer, Dr. Fischer emphasized the importance of regular colonoscopies and daily probiotics.
He noted that lactose, which is removed during cheese fermentation, can promote the growth of beneficial bacteria, potentially playing a role in cancer prevention.
Dr. Jiao pointed out that their findings align with previous studies suggesting that high cheese intake may elevate the risk of specific diseases.
She highlighted earlier research that connected high saturated fat consumption—common in many cheeses—to an increased colon cancer risk, suggesting that moderation is crucial.
In the U.S., over 50,000 individuals are expected to die from colorectal cancer this year, with around 150,000 anticipated diagnoses.
Though still a minority, experts are increasingly concerned about rising cases among younger populations, estimating 2,600 new cases in those under 50.
Additionally, rates among individuals aged 20 to 24 have climbed from 0.7 to 2 per 100,000 people as of 2024, with projections indicating cases will double from 2010 to 2030, following a two percent annual increase since the early 2000s.
Scientists speculate that factors like rising microplastic ingestion, pollution, and reliance on prescription medications might contribute to inflammation and cancer development in the colon.
However, some research indicates a mixed relationship between cheese and colon cancer, with other studies suggesting potential protective effects of dairy.
A 2021 literature review from Frontiers in Oncology found that cheese consumption might lower the likelihood of colorectal cancer by 89 percent.
The review suggested that the high pH, low salt, and oxygen levels in cheese could facilitate the long-term survival of gut bacteria, benefiting digestion and protecting the colon.
Moreover, the same study observed that Swedish individuals who frequently consume cheese at breakfast exhibit lower rates of colorectal cancer, hinting at a complex but slightly protective relationship between cheese consumption and cancer risk.
