Ein genauer Blick auf Colibactin, ein mit Darmkrebs in Zusammenhang stehendes mikrobielles Toxin, zeigt, wie es mit der DNA reagiert und diese schädigt

The most common food ingredients introduced since the 70s have been thickeners. Thickeners have generally been regarded as safe but we are just finding out many are digested by bacteria and can cause changes in the gut microbiome. Many novel thickeners increase the population of e coli and possibly the production of colibactin.

And thus an entire generation of kids who grew up during the introduction of novel thickeners are now getting colon cancer in their 50s.