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Trendy Prebiotic Sodas Linked to Potential Health Concerns
Popular ‘gut-healthy’ prebiotic sodas, championed by celebrities such as Paris Hilton, Jennifer Lopez, Kim Kardashian, and Billie Eilish, are under scrutiny as experts issue warnings about potential digestive problems and increased cancer risk. Brands like Poppi and Olipop have surged in popularity, marketed as healthier alternatives to traditional soft drinks, promising reduced inflammation and enhanced gut bacteria.
The Appeal of Prebiotic Sodas
These beverages, priced around $2.60 per can, typically contain about 50 calories and utilize natural sweeteners such as Stevia or agave. A key ingredient is inulin, a prebiotic fiber that is promoted for its ability to nourish beneficial bacteria within the gut microbiome. This process generates short-chain fatty acids, which have been associated with improved digestion and relief from constipation.
Emerging Research Raises Concerns
However, recent scientific investigations suggest a possible downside. Short-chain fatty acids, specifically those derived from inulin, may elevate the risk of certain cancers, particularly in the liver and colon. This potential risk is attributed to increased inflammation and the promotion of tumor development, according to emerging studies.
Medical Professionals Advise Caution
Medical professionals are now advising against regular inulin consumption, emphasizing the need for further research to fully understand the long-term effects. This caution comes after prebiotic soda producer Poppi faced a $5 million lawsuit alleging deceptive marketing practices, with claims that the fiber content was insufficient to provide purported health benefits.
Expert Opinions on Inulin Consumption
Andrew Gewirtz, a biomedical science professor at Georgia State University, stated in an interview with Axios that while occasional consumption is unlikely to be significantly harmful, he harbors reservations about the safety of regular intake. Inulin, categorized as a fructan and found naturally in foods like chicory root, garlic, onions, and Jerusalem artichoke, serves as a prebiotic, fostering the growth of ‘good’ bacteria in the digestive system.
Potential Risks Associated with Inulin
While inulin is converted into beneficial short-chain fatty acids by gut bacteria, strengthening the gut lining and reducing inflammation, some experts are concerned about concentrated consumption. Gewirtz suggests that regular consumption of inulin in supplements, beverages, and fortified foods might increase cancer risk by potentially weakening anti-tumor immunity.
Study on Inulin and Cancer Risk
In a 2018 study published by Gewirtz and colleagues at the University of Toledo, mice given ‘highly refined’ fibers like inulin exhibited concerning health issues. Several mice developed jaundice, indicating liver dysfunction, and subsequently, liver cancer within six months. A 2024 case study by the same research team further indicated that inulin ‘may be carcinogenic’.
Case Study Details
The 2024 case study focused on a man in his 60s with no typical colon cancer risk factors who developed a malignant tumor in his large intestine, which had metastasized to his lymph nodes. His only significant lifestyle change in the years between normal colonoscopies was the daily addition of four grams of inulin powder to his diet. Dr. Matam Vijay-Kumar, a researcher at the University of Toledo, communicated with the patient and found a plausible link between inulin intake and his cancer development based on the patient’s medical history, lifestyle, and existing mouse studies.
Proposed Mechanism and Alternatives
Gewirtz postulates that short-chain fatty acids might contribute to increased cancer risk by inducing inflammation and accelerating cell production and division, thereby raising the likelihood of cancerous cell development and tumor formation. However, he reiterates that more research is necessary to determine who may benefit from or should avoid inulin.
Instead of relying on inulin supplements or beverages, Gewirtz recommends boosting gut bacteria through natural fiber sources such as artichokes, broccoli, lentils, seeds, oatmeal, brown rice, avocado, and raspberries.
Representatives for Olipop and Poppi have not yet responded to requests for comment.