Dennis Miller, R.Ph. is a retired chain store pharmacist. His book, The Shocking Truth About Pharmacy: A Pharmacist Reveals All the Disturbing Secrets, can be downloaded in its entirety at Amazon for 99 cents.
Dennis sent us this article a couple of weeks ago. That was before there were headlines this week that reported on a study linking fruits and vegetables to lung cancer. Investigators at the USC Norris Comprehensive Cancer Center reported on a study that connected “healthier diets” to a higher risk of lung cancer. These were subjects that did not smoke!
How could that be? The investigators suspect pesticides…but that still needs to be proven.
Dennis Miller’s article below suggests that many of the chemicals in and on our food may be carcinogenic. His message could not be more timely!
Grocery Stores and Colon Cancer Risk
The modern grocery store, once considered a beacon of convenience and abundance, may be quietly contributing to a surge in colon cancer cases across the country. While shelves are filled with products promising health and nutrition, many of these items harbor hidden dangers—chemicals, additives, and residues that could be undermining our well-being. This article urgently calls attention to the alarming connection between everyday grocery store foods and colon cancer risk, demanding that consumers scrutinize what lies beneath the packaging.
Overview: How Grocery Store Foods May Contribute to Colon Cancer
Colon cancer is one of the most common cancers, and its incidence has been rising among younger adults in recent years. While genetics play a role, environmental factors—particularly dietary exposures—are increasingly recognized as major contributors. Grocery store foods, especially processed and packaged items, are often loaded with substances linked to cancer development. The average shopper is exposed to a cocktail of chemicals every time they fill their cart, raising urgent questions about the safety of our food supply.
List of Chemicals and Additives Linked to Colon Cancer
Below is a list of chemicals and additives commonly found in grocery store foods that have been associated with colon cancer risk. These substances are often present in processed foods, canned goods, packaged snacks, and even so-called “healthy” options.
- Pesticide Residues: Residues from pesticides used during cultivation can remain on produce, grains, and processed foods.
- Sodium Nitrate and Sodium Nitrite: Preservatives used in processed meats like bacon, sausages, and deli meats.
- Artificial Sweeteners: Including aspartame, saccharin, sucralose, and acesulfame potassium.
- Can Liners: Chemicals such as BPA (Bisphenol A) and BPS used in the lining of canned foods.
- Packaging Chemicals: PFAS (per- and polyfluoroalkyl substances), phthalates, and other plastics used in food packaging.
- BPA (Bisphenol A): Found in plastics and can linings, known for endocrine-disrupting properties.
- PFAS: Used in packaging for water resistance; persistent in the environment and human body.
- Food Colors: Artificial dyes like Red 40, Yellow 5, and Blue 1, often used in snacks and beverages.
- Preservatives: BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), and TBHQ (tertiary butylhydroquinone).
- Emulsifiers: Polysorbates and carboxymethylcellulose, used to improve texture in processed foods.
- Flavor Enhancers: MSG (monosodium glutamate), artificial flavors.
- Plasticizers: Phthalates, used to make plastics flexible in packaging.
Health Impacts: Scientific Links Between These Substances and Colon Cancer
Many of the chemicals listed above are not benign. Scientific studies have revealed disturbing links between several of these substances and the development of colon cancer. For example, sodium nitrate and sodium nitrite, widely used in processed meats, can convert into carcinogenic nitrosamines in the digestive tract. These compounds are strongly associated with colorectal cancer in numerous epidemiological studies.
Pesticide residues, especially organophosphates and glyphosate, have been implicated in cellular changes that may lead to cancer. Artificial sweeteners, though marketed as safe alternatives to sugar, have shown potential to disrupt gut microbiota and promote inflammatory pathways linked to colon tumor formation. Food colors—particularly synthetic dyes—have demonstrated genotoxic effects, meaning they can damage DNA and potentially initiate cancerous changes in colon cells.
Emulsifiers and preservatives like BHA, BHT, and TBHQ are increasingly under scrutiny for their ability to alter gut barrier function and contribute to chronic inflammation, a known precursor to colorectal cancer. Flavor enhancers such as MSG are suspected of affecting gut health and metabolism in ways that may increase cancer risk.
Food Packaging: Risks from Can Liners, BPA, PFAS, and Other Packaging Chemicals
The dangers do not end with the food itself. Packaging materials, particularly can liners and plastics, are significant sources of chemical exposure. BPA, found in many can linings and plastics, is an endocrine disruptor that can mimic hormones and interfere with normal cellular function. Studies have linked BPA exposure to increased cancer risk, including colon cancer.
PFAS, commonly used in packaging for their water-resistant properties, are known as “forever chemicals” because they persist in the environment and accumulate in the human body. PFAS exposure has been linked to multiple health problems, including cancers of the digestive system. Phthalates, used to soften plastics, can leach into food and have been associated with hormone disruption and potential carcinogenic effects.
Even seemingly innocuous packaging—like paper wrappers or cardboard—may be treated with chemicals that pose risks to human health. The total exposure from packaging can be significant, especially for consumers who rely on canned, pre-packaged, or convenience foods.
Artificial Additives: Risks from Sweeteners, Colors, Preservatives
Artificial sweeteners are ubiquitous in diet sodas, sugar-free snacks, and many processed foods. While regulatory agencies have approved these substances for consumption, mounting evidence suggests they may not be as safe as once believed. Aspartame, for example, has been shown in some studies to increase cancer risk in laboratory animals, and its effect on gut bacteria could further exacerbate colon cancer risk.
Artificial food colors, used to make products look appealing, are linked to hyperactivity and allergic reactions in children but also pose carcinogenic risks. Preservatives like BHA, BHT, and TBHQ are found in cereals, snack foods, and processed meats, and are suspected of causing oxidative stress and cellular damage that could lead to cancer.
Emulsifiers, which help foods maintain texture and shelf life, have been shown to disrupt the gut microbiome and increase gut inflammation, both of which are risk factors for colon cancer. The cumulative effect of these additives, especially when consumed daily, is a cause for urgent concern.
Pesticide Residues: Exposure and Potential Effects
Fresh produce and grains are frequently treated with pesticides, many of which remain on or in the food even after washing. Glyphosate, a widely used herbicide, is classified as a probable carcinogen by the World Health Organization. Organophosphates and other pesticides can damage DNA, promote inflammation, and interfere with cellular repair mechanisms—creating fertile ground for cancerous growths in the colon.
The risk is especially high in conventional foods, where pesticide use is widespread. Organic produce, while not completely pesticide-free, tends to have lower residue levels, offering a safer alternative for consumers concerned about colon cancer risk.
Consumer Awareness: How to Identify and Avoid Risky Products
Consumers must take proactive steps to protect their health. Reading ingredient labels is essential—look for sodium nitrate/nitrite, artificial colors, sweeteners, and preservatives. Seek out products labeled “BPA-free” or “PFAS-free” and choose fresh, organic foods whenever possible. Avoid heavily processed and packaged foods, and opt for whole foods that have minimal exposure to chemicals and additives.
Awareness campaigns and advocacy are needed to pressure grocery stores and manufacturers to prioritize safer ingredients and packaging. Until regulatory agencies impose stricter standards, the responsibility falls to the consumer to make informed choices and demand transparency.
Conclusion: Urgency for Safer Grocery Options
The evidence is clear: grocery stores are not just purveyors of food, but vectors for chemical exposure that may be fueling the colon cancer epidemic. The presence of pesticides, additives, artificial sweeteners, and packaging chemicals in everyday products is unacceptable. Health-conscious consumers must demand safer options and hold grocery stores accountable for the products they sell. The urgency is real—our collective health depends on immediate action and vigilance in choosing the foods we eat.
Dennis Miller, R.Ph. is a retired chain store pharmacist. His book, The Shocking Truth About Pharmacy: A Pharmacist Reveals All the Disturbing Secrets, can be downloaded in its entirety at Amazon for 99 cents.
