Colorectal cancer, the third most common and deadliest cancer in the US, is showing a worrying increase among younger populations. Research from the UK and other regions reveals a steady rise in early-onset cases, prompting experts to analyze contributing factors, notably diet.
Consultant gastroenterologist Dr. Angad Dhillon explains the connection between colorectal cancer risk and diets rich in processed and red meats coupled with low fiber consumption. Additional contributors include obesity, smoking, inactivity, and excessive alcohol.
“Ultra-processed foods disrupt the gut’s microbiome,” Dr. Dhillon noted, impacting digestive health adversely. Early dietary exposures and antibiotic use in childhood could also trigger long-term risk.
Dr. Reshma Rakshit advises incorporating at least 30 grams of fiber daily, sourced from five portions of fruits and vegetables, whole grains, nuts, and seeds. Adequate fluid intake and fermented foods can further strengthen gut resilience.
Foods linked to increased cancer risk comprise processed meats, high red meat intake, sugary drinks, and fast foods with added sugars. Anti-inflammatory foods like oily fish and antioxidant-rich berries help lower risk.
With five subtle symptoms to watch for—including persistent abdominal discomfort and unintended weight loss—young adults are urged to heed expert advice on diet and lifestyle changes to help reverse this trend.
