Oncologist Ning Jin, from The Ohio State University, expresses concern about the increase in cases of colorectal cancer in patients between 30 and 40 years old. This population, which historically presented cancer at older ages, now faces more aggressive and difficult-to-treat tumors decades earlier.
Despite advances in treatments, mortality rates remain high in this age group.
“Even if we treat young patients with more aggressive chemotherapy, the results are not necessarily better,” highlights Jin, in statements reported by National Public Radio (NPR).
It also states that up to a fifth of patients have hereditary markers—such as a genetic mutation in Lynch syndrome—that increase the risk of colorectal cancer. However, genetics alone do not explain the causes of the vast majority of cases. Note that “there must be some additional element or environmental change.”
Changes in disease profile
Meanwhile, oncologists like Dr. John Marshall, from the Lombardi Cancer Center, have noticed a drastic transformation in the profile of colon cancer patients.
“More than thirty years ago, when I started, there was no one—absolutely no one, zero patients—in my clinic under the age of 50 with colon cancer. And now, almost half of the patients I see are under 50 years old,” says Marshall.
Furthermore, the tumors in these patients tend to appear in different locations and have different characteristics, he notes.
Possible contributing factors
Experts suggest that modern lifestyles, including consumption of ultra-processed foods and exposure to chemicals, may play a role.
These environmental modifications are believed to negatively affect the intestinal microbiome, which could be related to the development of colorectal cancer.
The predominant theory among researchers is that these factors influence the intestine, the composition of the microbiota and the bacteria and myriad microorganisms that inhabit it. Marchall maintains that an altered microbiota may contribute to colorectal cancer.
“I think that, in some way, we have altered the soil, which is now causing this phenomenon of colon cancer. It may also be causing other diseases, but the most striking is colon cancer,” he says.
Importance of early detection
Patient advocates urge the public, especially young people with a family history, to undergo proactive diagnostic testing.
Currently, preventive testing recommendations do not apply until forty-five years, but the need to be aware of symptoms and discuss them with their doctors is emphasized.
Ongoing investigation
The connection between changes in the microbiome and cancer is not yet fully understood. Research is underway to explore how interactions in the body’s microbiome can influence tumor formation and what are the best strategies to prevent their appearance.
However, more studies are required to analyze the specific factors that contribute to this phenomenon.
Diet and nutrition for prevention
Diet and nutrition play a key role in the prevention of colorectal cancer, even in young patients, since many risk factors (such as obesity, sedentary lifestyle and unhealthy eating patterns) are acquired during adolescence and youth. Early changes in diet can modify the intestinal environment, reduce inflammation and cellular alterations, and reduce the likelihood of developing polyps and colorectal cancer in the future.
Diets that reduce risk
- A diet rich in vegetable fiber (fruits, vegetables, legumes, whole grains) is associated with a lower risk of colorectal cancer, possibly by accelerating intestinal transit and reducing contact time with carcinogens.
- The regular consumption of fruits and vegetables It provides antioxidants (vitamins C, E, carotenoids) that can protect DNA and reduce oxidative damage in the colon.
Foods and habits that increase risk
- He excess red and processed meats (sausages, sausages, cold cuts) is related to increased risk, probably due to compounds generated during cooking and processing (nitrites, heterocyclic amines).
- The diets high in saturated fats, added sugars and low in fiberalong with the sedentary lifestyle and overweightpromote chronic inflammation and obesity, conditions linked to a higher incidence of colorectal cancer in young adults.
Other relevant nutritional factors
- He moderate consumption of low-fat and low-calcium dairy productsalong with vitamin D, could have a protective effect, although the evidence is probable rather than definitive.
- He alcohol and tobacco They increase the risk of colorectal cancer, so avoiding them or limiting their use is an essential part of prevention in young patients.
Practical recommendations for young people
- Prioritize dishes with fruits, vegetables, legumes and whole grainsand limit processed meats to less than 2 times a week.
- Maintain a healthy weight through a balanced diet and regular physical activity, because the combination of exercise and good nutrition is the lifestyle pattern with the greatest evidence of protection against colorectal cancer.
You may also be interested in:
· Alarm over increase in rectal cancer among millennials
· Increase in colorectal cancer, a global alarm: early symptoms and preventive recommendations
· Colorectal cancer is the one that has caused the most deaths in people under 50 years of age
