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https://www.theguardian.com/commentisfree/2025/oct/01/colon-cancer-young-people-smoking-ultra-processed-foods>
"Cancer used to be seen as part of ageing: something that mainly afflicted
people over the age of 60 or 70. But although it is still true that the
majority of new cancer diagnoses affect the over-70s, the pattern is changing
in subtle ways. Some cancers are increasingly found in younger people.
Take colorectal (bowel) cancer: while rates have declined in those over 60,
data shows a sharp increase in many developed countries among people under 50,
in what’s called early-onset disease.
This isn’t just due to wider screening or better diagnosis, and it isn’t only
found in one particular country or community. The increase is real and global,
rising from approximately 94,700 cases in 1990 to 225,736 in 2019. A study
across Europe found that for those aged 20-29, incidence rose 7.9% per year
between 2004 and 2016, with the rates increasing by 4.9% in those aged 30–39,
and 1.6% in the 40-49 group in roughly the same period. Not only is colon
cancer increasing in every age cohort under 50, the growth rate is highest in
the youngest group. Modelling suggests that early-onset colorectal cancer could
double every 15 years in Australia, Canada, the UK and the US.
In England, the NHS bowel cancer screening programme covers people aged 50-74
by inviting them for a free screening every two years. However, this age range
excludes younger people, who are usually only diagnosed at a late stage when
the cancer has spread and they are symptomatic.
What’s causing the rise in young people? We can rule out genetics: it’s
estimated that 75% of cases are in people with no previous family history or
known genetic predisposition. Scientists have started to look at environmental
factors tied to the increase in colon cancer since the 1960s, with each
generation more likely to get cancer than the previous one.
One factor keeps emerging as a major culprit: ultra-processed foods, with a
2025 review in
Nature Reviews Endocrinology highlighting the links. These
foods, roughly defined as factory-packaged snacks, ready meals, sugary cereals,
soft drinks, processed meats and many fast foods, now make up more than half
the average diet in countries such as the UK and US.
The evidence is growing: a major study published in the
British Medical
Journal looked at three large US cohorts to examine the association of
ultra-processed foods with the risk of colorectal cancer. One of these cohorts
involved more than 46,000 men, tracked over 24 to 28 years. Compared with the
group that consumed ultra-processed food the least, the risk of those who
consumed the most of developing colorectal cancer – even accounting for
nutrition and weight – was 29% higher. The authors conclude that further
studies are needed to understand the physiological mechanisms of how exactly
ultra-processed foods contribute to cancer development.
What’s interesting is while much of the research has linked ultra-processed
foods to the rise in obesity, which is then a major risk factor for numerous
cancers, the study above points to the growth in colorectal cancer in those of
normal weight. Could it be that ultra-processed foods may be carcinogenic
regardless of someone’s body mass index (BMI)? In other words, are those foods
bad for your health even if you have an active lifestyle and are in a healthy
weight range?"
Via Kenny Chaffin.
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
