'Ultra-processed foods' are being identified as a major cause of colorectal cancer among people in their 20s to 40s. These foods are believed to worsen gut health and trigger inflammation, thereby increasing the risk of cancer.

Professor Devi Sridhar, Chair of Global Public Health at the University of Edinburgh, stated in a recent opinion piece for The Guardian that "the incidence of certain cancers, including colorectal cancer, is showing different patterns across generations."

In the past, cancer was primarily recognized as a disease diagnosed in people aged 60 to 70 and older. However, in recent years, early-onset cases in people under 50 have been rising globally. Specifically, the number of colorectal cancer cases surged from about 94,000 in 1990 to over 225,000 in 2019.

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A European study found that between 2004 and 2016, the incidence of colorectal cancer increased by 7.9% annually among people in their 20s, by 4.9% among those in their 30s, and by 1.6% among those in their 40s.

However, people under 50 are often excluded from colorectal cancer screening, making early detection difficult. Professor Sridhar explained, "Most young patients are diagnosed late, after symptoms have already appeared and the cancer has progressed."

Professor Sridhar noted that 75% of all colorectal cancer patients had no family history or genetic factors, indicating that environmental factors have contributed to the rising incidence of colorectal cancer among younger people.

Ultra-processed foods refer to products that are heavily processed industrially and contain additives rarely used in home cooking.

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Examples of ultra-processed foods include carbonated drinks, frozen foods, and sausages.

Ultra-processed foods are generally high in calories, sugar, sodium, and saturated fat, while lacking in dietary fiber. They are known to cause obesity, cancer, cardiovascular disease, type 2 diabetes, and depression.

Additionally, they are believed to disrupt insulin signaling, cause chronic low-grade inflammation, and create imbalances in gut microbiota, all of which are strongly linked to cancer development. Consuming large amounts of ultra-processed foods reduces the diversity and beneficial bacteria in the gut while increasing harmful bacteria. This gut inflammation can spread throughout the body, raising the risk of chronic diseases such as colorectal cancer.

A large-scale cohort study in the United States, conducted by researchers at Tufts University in Boston, Massachusetts, and published in the British Medical Journal in 2022, found that the group consuming the most ultra-processed foods had a 29% higher risk of developing colorectal cancer compared to the group consuming the least. The researchers noted that this risk remained significant even after adjusting for weight and nutritional status, suggesting that ultra-processed foods can increase cancer risk regardless of obesity.

Professor Sridhar emphasized, "If smoking was the main culprit of cancer in the 20th century, then in the 21st century, the equivalent may be the consumption of ultra-processed foods." She added, "Although the scientific conclusion is not yet definitive, related research is rapidly accumulating." She continued, "It is often said that 'food is medicine.' Recent studies go a step further, showing that food can serve as a means of disease prevention."