This food may promote colorectal cancer in young adults

Colorectal cancer is becoming increasingly common among young adults, a trend raising growing concerns in the medical field.

A recent study by the Cleveland Clinic, published in NPJ Precision Oncology, highlights the pivotal role of diet in the early onset of this disease. Researchers have identified metabolites derived from the consumption of red and processed meat as major risk factors.


The research team, led by Doctors Thejus Jayakrishnan and Naseer Sangwan, analyzed data from patients with early-onset and later-stage colorectal cancers. The results revealed that young patients exhibited high levels of metabolites related to arginine production, an amino acid, as well as the urea cycle. These metabolic differences could be attributed to prolonged consumption of red and processed meat, much more than in their older counterparts.

The researchers also used an artificial intelligence algorithm to analyze the interactions between diet and the intestinal microbiome. Unlike previous studies that focused on the microbiome as the main risk factor, this research highlighted that diet plays a predominant role. According to Dr. Sangwan, it is easier to assess risks by measuring metabolites in the blood than by analyzing intestinal bacteria DNA.

These discoveries open new avenues for preventing colorectal cancer in young adults. Dr. Suneel Kamath, one of the study's authors, emphasizes that discussing dietary habits with patients is crucial to prevent the disease. He also notes that it is easier to modify one's diet than to attempt to change the intestinal microbiome.

In conclusion, this study highlights the importance of diet in preventing early-onset colorectal cancer. The researchers hope these results will encourage more targeted approaches to screening and prevention, focusing on the dietary habits of young adults.