Nearly half of American adults are unaware that eating processed meats may increase their risk of developing colorectal cancer, according to a poll released Tuesday.
The poll, which was conducted earlier this month and included more than 2,000 participants, also showed that around 66 percent would support putting colorectal cancer warning labels on processed meat products.
Colorectal cancer is now the top cause of cancer deaths in young adults, and the second-leading cause of cancer in all age groups.
Some 55,230 people are expected to die from the disease this year alone, according to the American Cancer Society. The society estimates that there will be 108,860 new cases of colon cancer and about 49,990 new cases of rectal cancer.
“In light of colorectal cancer now being the leading cause of cancer deaths in adults under 50, it’s concerning that so many people still don’t know about the strong connection between eating processed meat and the risk of developing colorectal cancer,” Novant Health Dr. Joseph Barrocas said in a statement shared by the Physicians Committee for Responsible Medicine.
The poll also showed that just one-third of adults say they’ve received information from a health care professional about the link between processed meat consumption and colon cancer.
Processed meats like hot dogs and bacon have been tied to cancer for more than a decade due to how they are made. Meats form harmful cancer-causing chemicals when they are smoked at high temperatures.
These products are some of the worst of a group of foods known as ultraprocessed foods. Ultraprocessed foods, including cookies, chips, sodas and French fries, make up more than half of the American diet, and eating them is linked to multiple types of cancer, as well as heart disease and diabetes.
Previous studies have shown that chronic inflammation fueled by ultraprocessed foods can lead to colorectal cancer growth and a study of nearly 30,000 women found that those who ate the most ultraprocessed foods had a 45 percent higher risk of developing precursors of early-onset colorectal cancer.
The disease, which starts in the lining of the colon or rectum, disproportionately affects men.
While it is still most frequently diagnosed in people over 50, rates of colorectal cancer are rising in younger adults, partially due to the lowering of the recommended age for screening to 45.
Often growing for years without obvious symptoms, there are improved survival rates over a decade ago - but early detection is crucial.
Colorectal cancer is detected primarily through cancer screening, including stool and blood tests, biopsies and colonoscopies.
“More health care practitioners have to be educated about the link between diet and colorectal cancer,” Barrocas said, “and in addition to recommending screening, discuss with patients the protective benefits of a diet rich in fruits, vegetables, grains and beans.”
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