Lethal Cancer Linked to Junk Food Consumption, Affects Younger People at Higher Rates
A lethal cancer that can go unnoticed for years is increasingly affecting younger individuals at an alarming rate. Colorectal cancer, also known as colon or rectal cancer, has shown a surge in cases among younger adults who were traditionally considered at low risk for the disease. Scientists have now discovered a connection between this hard-to-treat cancer and the consumption of processed or “junk” food.
Colorectal cancer is characterized by the uncontrolled growth of cells in the colon or rectum and often begins with the formation of abnormal growths called polyps. These polyps can eventually progress into cancer if left untreated.
In August 2023, researchers at the Salk Institute and the University of California, San Diego, found that high-fat diets alter the composition of the gut microbiome, promoting the growth of bacteria that increase the production of digestive molecules called bile acids in mice. This, in turn, causes inflammation and raises the risk of colorectal cancer.
Another study published in The BMJ in August 2022 found that men who consumed large amounts of total ultra-processed foods had a 29% higher risk of developing colorectal cancer compared to those who consumed the least amount. Certain subgroups of ultra-processed food consumption in both men and women were also associated with an increased risk of colorectal cancer.
A 2018 study published in PLOS Medicine examined the diets of 471,495 adults from 10 European countries and found that a lower-nutritional-quality diet was linked to a higher risk of colorectal, respiratory tract, and stomach cancers.
These recent studies follow warnings from the World Health Organization’s International Agency for Research on Cancer in 2015, stating that the consumption of processed meat can lead to colorectal cancer in humans.
Guido Baechler, CEO of Mainz Biomed, the developer of ColoAlert, a home-based colorectal cancer screening test, believes that the shift towards diets high in additives and preservatives has contributed to the increase in cases. He emphasizes that colorectal cancer is preventable, but the rising number of cases, especially among younger adults who are not routinely screened, leads to many diagnoses in advanced stages, resulting in higher mortality rates.
Early detection is crucial for survival rates exceeding 90%. However, if colorectal cancer is not detected until stage three, the five-year survival rate drops to 71%. At stage four, only 14% of patients live for another five years.
Based on recent research findings, medical professionals are advising patients to avoid consuming ultra-processed foods such as instant soups, candy, and processed meats. Instead, they recommend diets rich in fruits, vegetables, whole grains, and lean proteins to reduce the risk of colorectal cancer.
A European study conducted in 2018 revealed that individuals who consumed food products with lower nutritional quality had a higher risk of colorectal cancer. This suggests that front-of-pack nutrition labels and public health nutritional measures could be effective in reducing colorectal cancer rates.
The increasing incidence of colorectal cancer among younger individuals, combined with infrequent early screenings often due to fear of colonoscopies, highlights the urgent need for accessible screening methods and public education.
At-home stool DNA tests like ColoAlert, which features mRNA biomarkers, offer a non-invasive alternative to colonoscopy and are approved by the U.S. Preventive Services Task Force for use every three years starting at age 45.
Several large companies are recognizing the value of prevention and early detection by providing healthy meals to their staff and offering early screening through employee insurance plans. A recent collaboration between Mainz Biomed and Zöller-Kipper GmbH demonstrates the significance of this approach in combating the rise of colorectal cancer.
Data from JAMA Surgery indicates that colorectal cancer is projected to increase by 90% in individuals aged 20 to 34 by the year 2030. However, this type of cancer is one of the most preventable, with survival rates exceeding 90% when detected early.
A 2022 review examining dietary intake as a risk factor for Early-Onset Colorectal Adenoma and Carcinoma found that individuals who regularly consumed deep-fried foods, processed items, and high-fat diets while having low intake of folate and fiber had a notably higher risk of early-onset colorectal cancer. On the other hand, those who had a diet rich in fruits and vegetables and consumed ample micronutrients showed a protective effect against early-onset colorectal cancer.
“The truth is in the science,” says Guido Baechler. “While diagnostic delays can be avoided through routine screenings, diet is a modifiable risk factor that can help save lives.”