A study published in the journal JNCI Cancer Spectrum shows that the development of colorectal cancer in people under the age of 50 may be associated with a number of non-genetic factors.
Scientists analyzed data from 13 population-based studies that included more than 3,700 patients with colorectal cancer and about 4,000 healthy people.
The results show:
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Those who consume more red meat have a higher risk;
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low education levels also correlate with higher incidence;
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alcohol – both regular use and complete abstinence – is associated with increased risk;
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irregular aspirin use was another risk factor;
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Low fiber intake has been shown to be particularly significant for rectal cancer.
Scientists have observed a steady increase in early colorectal cancer cases among people born since the 1960s in the United States, Canada, Australia and Japan. This coincided with changes in the diet of younger generations: a decrease in the consumption of fruits, vegetables and calcium-rich dairy products, and an increase in the amount of convenience foods and sugary carbonated drinks.
The authors emphasize that lifestyle and diet play a significant role in the risk of developing cancer, even at a young age. This means that prevention through nutrition, physical activity and control of risk factors may be a key tool in the fight against the disease.
