You might want to consider holding the parmesan next time you order pasta. 

Researchers have found that eating too much cheese can cause changes in the gut linked to colon cancer.

A study by Baylor College of Medicine found that consuming excessive cheese can wipe out good gut bacteria and lead to inflammation. 

The alterations in the gut microbiome not only increase the chances of experiencing stomach pain, diarrhea, and bloating, but they are also being more frequently associated with a higher risk of colon cancer.

Over time, persistent inflammation in the colon can harm cells, causing them to mutate in an unchecked manner, which might result in tumor development.

There is a belief among some scientists that the fermentation process of cheese, which involves breaking down milk sugars and proteins, might generate compounds that could disturb the gut microbiome in some people.

This shift in gut bacteria balance can lead to inflammation, which over time, has been linked to an increased risk of colon cancer.

Dr Stuart Fischer, an internal medicine expert in New York, told the Daily Mail: ‘The role of intestinal bacteria in the development of colon diseases is a very strong one.

‘Cheese is fermented. Some people are sensitive [to fermented foods]. Things that inflame the intestine would be most likely to be one of the factors in the development of colon cancer in these people.’

Researchers have found that consuming excessive cheese can ruin good gut bacteria – which can lead to an increased risk for colon cancer

Cheese fermentation is the process of allowing bacteria to turn the natural sugars found in milk (lactose) into lactic acid. 

The production of lactic acid lowers the pH of the milk which causes the liquid to form curds – that then becomes the solid part of cheese.

The Baylor College researchers studied 34 people – nearly all men – who had a scheduled colonoscopy between August 2013 and April 2017.

Dr Li Jiao, lead author and associate gastroenterology professor at Baylor College of Medicine

The participants were asked to report their total intake of total dairy, milk, cheese, and yogurt through self-reported questionnaire. 

Researchers also collected colon tissue samples from the participants to study their gut bacteria.

The samples and their individual answers were then evaluated using various statistical models and biological tests. 

The researchers found that consuming excessive cheese was linked to a reduction in the bacteria Bacteroides and Subdoligranulum, which are both crucial for keeping the stomach, colon and immune system healthy.

Dr Li Jiao, lead author and associate gastroenterology professor at Baylor College of Medicine, and her team also found that participants who ate more dairy and milk exhibited a higher relative abundance of Faecalibacterium – a bacteria known for its anti-inflammatory properties.  

Although yogurt is often considered beneficial for gut health, the study did not find a link between inflammation and yogurt intake. 

Additionally, she also told the Daily Mail that she prefers tofu as a substitute for dairy and cheese. 

She said: ‘Personally, I choose tofu and hummus as nutritional substitutes. Tofu is a good source of both protein and calcium.’

When asked about what cheese-lovers can do to prevent colon cancer, Dr Fischer noted: ‘The way to prevent cancer I think is having colonoscopies and making sure you’re taking probiotics every day.’

She also noted that lactose in milk – which is removed during cheese fermentation – can lead to growth of good bacteria and keep cancer at bay. 

Bailey Hutchins of Tennessee, pictured, died of colon cancer at just 26 years old

Talking about whether cheese can affect gut bacteria levels, Dr Fischer noted: ‘It can. It’s very suspicious

Dr Jiao told the Daily Mail: ‘Our research aligns with previous studies indicating an increased risk of certain diseases with elevated cheese intake.

‘Notably, some of the previous research has shown that a higher intake of saturated fat is associated with increased risk of colon cancer and many cheeses are high in saturated fat. Moderation is key when it comes to food.’

Over 50,000 Americans are expected to die from colorectal cancer this year, while 150,000 are predicted to be diagnosed with the disease.

While still a minority, experts remain concerned about increasing cases among younger people as officials estimate 2,600 new cases among those under 50. 

Studies also suggest that cases in people aged between 20 to 24 have risen from 0.7 to 2 per 100,000 people as of 2024. 

Cases are also expected to double between 2010 and 2030, after having risen two percent a year since the early 2000s. 

Scientists believe that an increasing consumption of microplastics, excessive pollution and high dependence on prescription medication can cause inflammation and lead to cancer development in the colon.

Marisa Peters, pictured above, was diagnosed with early-onset colon cancer at the age of 33 

Heather Candrilli (left) was diagnosed with stage 4 colon cancer last spring at 36 years old

However previous studies have also shown that low levels of Bacteroides can lead to colorectal cancer while decreased Subdoligranulum have been linked to metabolism related disorders

Low amounts of Bacteroides can also produce toxins that can induce the transformation of normal cells to cancerous. 

Dr Jiao said: ‘Taken together, both Bacteroides and Subdoligranulum are contributors to a healthy and complex gut ecosystem. 

‘Dairy products can change the types and amounts of bacteria living along the lining of the colon. 

‘These bacteria are known to play important physiological roles in the body. In addition, different types of dairy products may affect these gut bacteria in different ways. 

‘Higher consumption of cheese [reduced] was related to a lower diversity of the gut bacteria in our study.’

However, evidence of the link between cheese and colon cancer is mixed as other studies suggest that the dairy product can protect the gut from harm. 

A 2021 Frontiers in Oncology literature review found that consuming cheese was 89 percent less likely to cause colorectal cancer. 

The researchers found that the high pH balance, low salt and high oxygen in cheese allow for long-term gut bacteria survival – which can help improve digestion and protect the colon. 

Additionally, the Frontiers study noted that Swedish people, who regularly consume cheese for breakfast have low rates of colorectal cancer – indicating that there is a slight relationship between consuming cheese and developing the disease