We’re facing a concerning trend in healthcare: cancers like colon cancer are on the rise in younger people. This shift has caught the attention of medical professionals worldwide, who are racing to uncover the causes and implications of this alarming increase.
Cancer on the Rise in People Under 55
According to the American Cancer Society, 17 types of cancer are on the rise in younger adults, including breast and colon cancer. Some of these cancers are being diagnosed at a rate that’s two to four times higher in younger generations than in older people of the same age.
The increasing rates of colon cancer are particularly scary. While there has been a decrease in new cases of colon cancer in adults over 65, there has been a 1–2% annual increase in those under 55 since the mid-1990s, according to the American Cancer Society. Not only are younger adults being diagnosed with the disease, but they are also being diagnosed at a later stage. The latest statistic is worrying: the percentage of people under 55 diagnosed with colon cancer has doubled from 11% in 1995 to 20% in 2019.
What’s Causing This?
While there is evidence that lifestyle factors such as diet and weight play a role in colorectal cancer rates, this does not fully explain this increase. One compelling reason for the disturbing trend involves microbiome changes. Researchers have discovered different types of bacteria in colon cancer tumors among younger people than those of older patients.
Another is the growing exposure and widespread use of toxins – everything from wildfire smoke to heavy metals to herbicides like glyphosate and paraquat. And microplastics are now emerging as one of the top threats.
Unfortunately, we can’t escape encountering these damaging pollutants today, which, for a variety of reasons, have worked their way into every aspect of our daily lives, including our food and water supply and the air we breathe. Our bodies did not evolve to handle this level of toxin exposure.
Current Statistics
Today, colorectal cancer remains the third most common cancer diagnosed in both men and women in the U.S., excluding skin cancers. In 2024, estimates are that there will be 152,810 new cases of colorectal cancer, which accounts for 7.6% of all new cancer cases in the U.S. While the rise has been most prominent among Alaska Native, American Indian, and white people, black individuals still have a higher likelihood of developing colorectal cancer at a young age.
Some stark realities about colon cancer:
- About 20% of colorectal cancer diagnoses in 2019 were in patients under age 55, nearly double the rate in 1995.
- The rate of advanced disease is increasing by approximately 3% annually in people younger than 50.
- The median age at diagnosis is 66 years.
In general, cancer in young adults can arise from various sources. Notable causes include exposure to ultraviolet (UV) light from the sun or tanning beds, which increases the risk of melanoma and other skin cancers. Also, infection with certain types of human papillomavirus (HPV) can lead to cervical and other cancers.
Factors Driving Early-Onset Colorectal & Other Cancer
Several factors likely contribute to the rise of early-onset colorectal cancer (EOCRC). Breast, gastrointestinal, urinary, and reproductive cancers are also growing among adults under 55. Let’s take a closer look at some of the possible causes. Please note: I am focusing on colon cancer here, but this information, in general, applies to all cancers, for adults of all ages.
Metabolic Factors:
Obesity has emerged as a significant risk factor for EOCRC. The global obesity epidemic, which has seen rates nearly triple since the 1970s, is closely linked to the increasing incidence of colorectal cancer in younger adults — people with obesity are 1.3 times more likely to develop colorectal cancer. A study spanning 20 years revealed that obesity was associated with colorectal cancer in younger adults but not in older adults. This finding suggests that weight control by early adulthood could serve as a potential risk reduction strategy for EOCRC.
Several mechanisms connect metabolic dysfunction, including obesity, to EOCRC:
- Chronic inflammation: Excess fat creates a low-oxygen environment, leading to inflammation that may increase cancer risk.
- Insulin resistance: Obesity often leads to insulin resistance, resulting in higher levels of insulin and insulin-like growth factor 1, which can promote colon cancer growth.
- Leptin imbalance: Increased levels of leptin, a hormone produced by fat cells, may contribute to the development of colorectal cancer tumors.
Gut Microbiome Alterations:
Changes in our gut microbiome appear to play a crucial role in the development of EOCRC. Dysbiosis, or an imbalance in the microbial ecosystem, has been linked to colorectal carcinogenesis.
Key findings include:
- Certain bacterial species, such as Bacteroides fragilis and Escherichia coli, have been identified as potentially carcinogenic.
- Depletion of anti-tumorigenic bacteria is common in patients with colorectal cancer.
- Dietary factors significantly influence the gut microbiome, with rapid changes possible even over a short period.
Research points to unique microbiome signatures for young-onset colorectal cancer (yCRC) and older-onset colorectal cancer (oCRC). Notably, scientists have found that the fecal microbiota of yCRC patients exhibited higher diversity compared to oCRC patients.
Environmental Toxins:
Environmental factors are increasingly recognized as potential contributors to EOCRC. Some facts to consider:
- Countries with looser environmental regulations have seen a disproportionate rise in colorectal cancer over the last few decades.
- Higher rates of pesticide use and air pollution in certain regions correlate with increased colorectal cancer incidence.
- Even at maximum residue levels tolerated by regulatory bodies, pesticides — particularly the herbicide glyphosate — have been shown to alter the composition of the gut microbiome in both humans and animals.
The National Toxicology Program has identified 18 chemicals that cause cancer in the intestines of animal models. These chemicals can damage DNA or disrupt the body’s metabolism and fuel chronic inflammation, leading to an increased risk of cancer development.
These hazardous, potentially cancer-causing chemicals include:
- Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), found in charred grilled foods.
- Acrylamide, found in certain cooked foods.
- Nitrate nitrite, present in processed meats.
- Organophosphate, a type of pesticide.
- Acetaldehyde, a compound that can form in the body after drinking alcohol.
This Just In: Chemical Ban Updates
The Environmental Protection Agency made a significant decision on Aug. 6, 2024, breaking a 40-year trend, by releasing an emergency order that suspends the use of the DCPA (dimethyl tetrachloroterephthalate) or Dacthal. This herbicide is applied to certain crops, including broccoli, brussels sprouts, cabbage, and onions. According to the EPA, fetuses that come in contact with this substance may experience negative effects such as reduced birth weight, hindered brain development, lowered IQ, and impaired motor abilities later on in their lives.
Paraquat is another highly toxic chemical herbicide widely used in agriculture for weed control since the 1960s. It’s known for its quick action in killing a broad spectrum of weeds and grasses, making it popular among farmers and agricultural workers.
The Environmental Working Group (EWG) and many others are growing more vocal about banning this herbicide. And new legislation has been drafted in support of a ban. While paraquat is still legal in the US, it is banned in more than 60 countries.
Microplastics:
Did you know plastic production has increased 200-fold since the 1950s, reaching 400.3 million tons in 2022? Only 10% is recycled, with 22% becoming environmental litter that degrades into microplastics (MPs).
MPs enter our bodies through ingestion, inhalation, and skin contact. Their small size allows them to enter the bloodstream and accumulate in organs and even blood vessels, increasingly linked to various cancers, as well as cardiovascular diseases.
MPs disrupt protective barriers, carry carcinogens, cause DNA damage, and trigger inflammation, all of which can promote cancer development.
Late-Stage Diagnosis
One of the most alarming trends on this topic is the advanced stage at which EOCRC is now being diagnosed. Studies consistently show that younger patients are more likely to present with late-stage colon cancer compared to older patients. Researchers have found that up to 76% of patients younger than 30 years of age present with stage III or IV disease, significantly higher than the less than 50% seen in patients over 50 years of age.
The reasons for this late-stage diagnosis are likely multifaceted. For example, there may be a tendency to overlook red flag symptoms in younger people. Additionally, there’s evidence that EOCRC may have more aggressive tumor characteristics, such as poor differentiation and mucinous or signet ring histology.
The rising trend of EOCRC has a significant impact on both doctors and patients. The complex interplay of factors like obesity, gut microbiome changes, and environmental toxins highlights the need to take a holistic view of health and disease, as well as a fresh approach to prevention and treatment strategies in cancer.
Did you know? Beans and legumes, particularly black beans, are considered superfoods in the prevention of colon cancer. They contain specific fatty acids that help inhibit the growth of cancer cells, offering a natural defense against the disease.
Sources
https://www.cancer.org/cancer/types/colon-rectal-cancer/about/key-statistics.html
https://www.cancer.gov/news-events/cancer-currents-blog/2020/colorectal-cancer-rising-younger-adults
https://www.yalemedicine.org/news/colorectal-cancer-in-young-people
https://www.cancersupportcommunity.org/blog/what-link-between-obesity-and-colorectal-cancer
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7052754
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10854951
https://www.nature.com/articles/s41467-021-27112-y
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Seneff, Stephanie, PhD, Toxic Legacy: How the Weedkiller Glyphosate Is Destroying Our Health and Environment (July 2021).
