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Are ultra-processed foods fueling cancer in ever-younger folks?
Since 2011, rates of colorectal cancer have been increasing by 2% a year in people younger than age 50. And while only 11% of colorectal cancer cases in 1995 were in folks 54 and younger, that number rose to 20% in 2019.
What’s going on?
A new study in JAMA Oncology looked at the diets — and endoscopy results — from about 30,000 women and found that those who ate the most amount of ultra-processed foods had a 45% higher risk of developing adenomas (non-cancerous tumors) that can be precursors of early-onset colorectal cancer (CRC) than women who ate the least amount of those nutrition-stripped, chemical-stuffed foods. And an earlier study in The BMJ found a 29% increased risk of CRC in men who eat ultra-processed foods compared to men who don’t.
Chances are that it’s the combination of lack of fiber, addition of artificial colorings, high doses of sugar and unhealthy fats, chemical additives, lack of nutrients and even plastic in packaging that make those foods fuel colorectal cancer risks.
Good news: A new study in CANCER Investigation found that
when people with CRC were on meds like Ozempic, Wegovy and Mounjaro, they cut their risk of death over the next five years by more than half (15.5% vs. 37%).
One of the side effects of daily low-dose aspirin and statins is a sizable reduction in CRC and its metastasis. And 25 grams of fiber daily decreases CRC risk by more than 25%via Blogger https://bit.ly/4iURkrW
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