6 popular peanut butters linked to colon cancerStory by Son of Grey Peanut butter is a staple in many households, loved for its creamy texture, nutty flavor, and protein content. However, not all peanut butter is created equal. Certain types of commercially processed peanut butter may contain added sugars, unhealthy oils, and chemical contaminants that studies suggest could increase the risk of colorectal cancer. Understanding which kinds to avoid can help you enjoy peanut butter safely while maintaining a healthy diet. Here’s a look at kinds of peanut butter linked to colon cancer risks. Peanut Butter with Added Hydrogenated OilsMany mass-market peanut butters contain hydrogenated oils to improve shelf life and prevent separation. These trans fats are widely linked to inflammation and increased cancer risk, including colon cancer. Common brands with older formulations that included hydrogenated oils include Skippy Creamy Peanut Butter and Jif Creamy Peanut Butter. While these brands have reformulated many of their products to remove partially hydrogenated oils, older stock and certain varieties may still pose risks. Peanut Butter High in Added SugarsExcessive sugar consumption has been associated with chronic inflammation and insulin resistance, factors that can contribute to colon cancer development. Many flavored or “sweetened” peanut butters—such as Reese’s Peanut Butter Spread or honey-flavored supermarket brands—contain high amounts of added sugar beyond what’s naturally in peanuts. These products are convenient for desserts and snacks but may carry hidden health risks when consumed frequently. Peanut Butter Contaminated with AflatoxinsAflatoxins are naturally occurring toxins produced by molds on peanuts, particularly if storage conditions are poor. Long-term exposure to aflatoxins has been linked to liver cancer and may contribute indirectly to colorectal cancer risk due to systemic inflammation and DNA damage. While major brands like Smucker’s Natural Peanut Butter and Planters Peanut Butter test rigorously for aflatoxins, lower-cost store brands or imported peanut butters may be more likely to contain small amounts of these toxins. Ultra-Processed Peanut ButtersUltra-processed peanut butters often contain a mix of additives, stabilizers, and preservatives that can affect gut health. Poor gut microbiome balance is increasingly recognized as a factor in colon cancer risk. Brands like Peter Pan Extra Crunchy or value-line supermarket peanut butters may include emulsifiers and stabilizers that are generally safe in small amounts but could have cumulative effects over time when consumed daily. Tips for Choosing Safer Peanut ButterOpt for natural or “just peanuts” varieties with no added hydrogenated oils or sugars. Check for aflatoxin testing or certifications from major brands. Store peanut butter properly in a cool, dry pantry or refrigerate to reduce mold growth. Moderate consumption to avoid excess calories, sugars, or unhealthy fats. While peanut butter can be a healthy protein and fiber source, products with hydrogenated oils, added sugars, aflatoxin contamination, or excessive processing may contribute to colon cancer risk. Choosing natural, minimally processed peanut butter from trusted brands like Smucker’s Natural, MaraNatha, or 365 by Whole Foods, and storing it carefully, can help you enjoy this classic snack safely and responsibly. ARTICLE SOURCE: https://www.msn.com/en-us/health/other/6-popular-peanut-butters-linked-to-colon-cancer/ar-AA1WvYFn?
Seed oils must be disclosed in Louisiana by 2028
Restaurants will have to admit what they’re cooking with
Louisiana just became the first state to require seed oil disclosure in restaurants. It’s not a ban (yet), but it’s a real shift.
Starting Jan 1, 2028, every restaurant, café, and food truck in Louisiana that cooks with industrial seed oils—canola, soy, corn, sunflower, safflower, cottonseed, grapeseed, or rice bran—will be required to include a clear statement on menus, websites, and ordering apps:
“Some menu items may contain or be prepared using seed oils.”
This is the first time a U.S. state has formally recognized that seed oils are not neutral ingredients—and that diners deserve to know when they’re being used.
The bill, SB14, was pushed by the Make America Healthy Again coalition and Protect Louisiana Values. It passed with broad support and is now signed into law.
Here’s where it starts to get real.
This won’t just apply to fast food. Based on our data, nearly every restaurant in the state will have to include the disclaimer. Even the ones selling themselves as “clean,” “natural,” or “health-forward.”
Most people have no idea how often seed oils are used—not just in the fryer, but in dressings, marinades, sauces, and sauté pans. This law makes sure they do.
Once that line shows up on every menu, diners will start asking questions. And when people start opting out, restaurants will have a choice: keep using industrial oils, or adapt.
Want this law in your state?
Here’s how to make it happen:
Email your state rep or senator. Ask them to introduce a version of Louisiana’s SB14: a simple law requiring restaurants to disclose seed oil use on menus.
Include the bill link: Louisiana SB14
Keep the message simple: “Restaurants should disclose if they cook with seed oils. People have a right to know what’s in their food.”
Talk about it locally. Bring it up at town halls, school boards, or community meetings—and get a few people to join you.