Colorectal cancer diagnoses are rising alarmingly among younger adults, prompting urgent calls for increased awareness of lifestyle risk factors.
While many recognise the dangers of obesity, smoking and alcohol, processed meat consumption remains an underappreciated contributor to this disease.
Healthcare providers are being urged to educate patients of all ages about these preventable risks.
Processed meat, which has been altered through salting, curing, fermentation or smoking, has been definitively linked to colorectal cancer risk.
Processed meat is one of the few dietary factors positively associated with cancer
GETTY
A 2025 prospective study involving over 540,000 women found that each 30g daily intake of processed meat increases colorectal cancer risk by eight per cent.
This makes processed meat one of the few dietary factors associated with this cancer.
The International Agency for Research on Cancer, part of the World Health Organization, has classified processed meats as carcinogenic to humans after analysing over 800 global studies.
"Many healthcare providers may not fully recognise the risks posed by processed meat in relation to CRC to counsel their patients," said Dr David A. Johnson, professor of medicine at Eastern Virginia Medical School.
The risk stems from several compounds in processed meat, including heterocyclic amines formed during high-temperature cooking and nitrates used in curing.
Polycyclic aromatic hydrocarbons generated during smoking can damage DNA in the colon.
Heme iron, abundant in processed meats, promotes the formation of carcinogenic compounds and oxidative damage to intestinal tissue.
Yet global consumption of processed meat averages 17g daily, with higher rates in wealthy regions.
LATEST DEVELOPMENTS
Global consumption of processed meat averages 17g daily
GETTY
Researchers are developing genetic risk prediction models to identify those most vulnerable to processed meat risks.
A 2024 genome-wide analysis identified two novel biomarkers that may explain higher colorectal cancer risk in certain population groups.
"This approach aligns with precision medicine principles, allowing for more personalised prevention strategies," explained Dr Ulrike Peters from Fred Hutchinson Cancer Center.
Experts recommend simple strategies for reducing processed meat consumption, focusing on portion control and meal variation rather than complete elimination.
"Physician recommendation is one of the strongest motivators in preventive health," noted Dr Peter S. Liang from NYU Langone Health, emphasising the importance of repeated, non-judgmental discussions with patients.
