Colorectal Cancer Link to Western Diet Revealed by Researchers – Learn How High Fat, Low Fiber Diets Increase Cancer Risk!

Columbus, Ohio – Researchers at Ohio State University are investigating the increase in colorectal cancer cases among young adults and its potential link to dietary habits. They suggest that diets high in fat and low in fiber can disrupt the balance of bacteria in the gut, leading to inflammation that accelerates cell aging and increases the risk of early-onset colorectal cancer. This phenomenon was presented at the American Society of Clinical Oncology annual meeting in Chicago.

According to the OSU scientists, individuals with early-onset colorectal cancer had biological ages that were, on average, 15 years older than their chronological ages. In contrast, patients with late-onset colorectal cancer showed similar biological and chronological ages. Biological age pertains to the condition of cells, tissues, and organs, influenced by genetics, environmental factors, and lifestyle choices, while chronological age refers to the number of years a person has been alive.

The researchers highlighted Fusobacterium, a bacteria commonly found in the mouth, as a key factor in the development and progression of colorectal cancer. They cited evidence suggesting that this microbe plays an active role in fueling cancer growth. Other experts in the field have also explored the relationship between Fusobacterium and colorectal cancer.

As investigations continue into the causes of early-onset colorectal cancer, the number of cases diagnosed in young individuals worldwide continues to rise at alarming rates. In 2019, 20% of new colorectal cancer cases were found in people under the age of 55, marking a significant increase from 11% in 1995, according to the American Cancer Society.

Research has indicated that a diet high in dietary fiber may reduce the risk of various cancers, including esophageal, gastric, colon, and rectal cancers. Consuming fruits, whole grains, nuts, and seeds can contribute to lowering cancer risk by supporting a healthy gut microbiome. Despite these benefits, the majority of Americans do not consume enough fiber, with women advised to have 25 grams daily and men recommended to aim for 38 grams.

Ultimately, understanding the impact of dietary choices on gut health and cancer risk is crucial in combating the rising trend of colorectal cancer cases among young adults. By incorporating more fiber-rich foods into their diets, individuals can potentially reduce their risk of developing colorectal cancer and improve their overall health.