I've often wondered if colorectal cancer is really on the rise in young people, or are we testing more younger people, which makes it seem like it's on the rise? Hopefully my question makes sense...
While certainly deaths are a more reliable indicator than diagnoses, you always expect to see an increase in “deaths from X” when you more aggressively screen for X. The intervention of cancer treatment comes with serious risks, and screening sometimes finds cancers that would otherwise never be a problem.
We’re talking about very subtle differences in population-level trends, so these kinds of errors matter.
Methyl cellulose is in gluten-free bread and in most fake meat products.
Some emulsifiers are found in mayo, other sauces and "ice cream". Not just vegan brands, but overall.
> The random-effects model demonstrated a significant inverse association between plant-based dietary patterns and CRC risk (hazard ratio [HR], 0.91 [95% CI, 0.85–0.97])
But as you guessed it varies between healthy and un-heatly diets:
> This protective association was strengthened when the definition of plant based patterns specifically emphasized the inclusion of healthy plant foods
However those un-healty foods are not restricted to plant-based meal (evidence: any supermarket shelf or snack restaurant), and lentils, tofu or seeds are as much -or more- likely to be found in a long term vegan dish than an impossible burger. As you noted it's "Not just vegan brands, but overall". For the mayo I recommend tahini instead (way more tasty) or just olive oil but if you really need it:
- ~2/3 sunflower oil
- ~1/3 soy milk (with no additive ;-) )
- a bit of citrus juice
- a pinch of salt
-> Blend high speed to emulsify
-> For a thicker texture you may use some silken tofu
1 https://www.sciencedirect.com/science/article/pii/S1091255X2...