Colorectal cancer’s a huge issue if you’re over 60 or 70. Today, it’s hitting younger people to an alarming degree, with studies indicating a concerning association with ultra-processed food consumption. This change in cancer incidence patterns has caused an uproar among health experts and sparked advocacy calls for increased awareness and dietary intervention.
According to a 2022 study, these ultra-processed foods may be as carcinogenic as smoking. They could be the 21st century’s greatest scourge! A report published in 2025 in Nature Reviews Endocrinology underscores the growing evidence linking these foods to an increased risk of colorectal cancer. This trend is deeply concerning. In reality, global colorectal cancer incidence has more than doubled—from an estimated 94,700 in 1990 to 225,736 in 2019.
As a result, between 2004 and 2016, colorectal cancer incidence increased by 7.9% per year for those in their 20s. In the 30-39 age bracket, that spike was even more dramatic—a jump of 4.9%. At the same time, the death rate for people aged 40-49 increased by 1.6%. These statistics paint a cruel picture for younger Americans. They push back on the common misconception that colorectal cancer only affects older populations.
Contrary to the increase in incidences, a person’s genetic makeup contributes very little to colorectal cancer occurrences. Around 75% of all diagnoses are in people who have no family history or genetic predisposition to the disease. This suggests that lifestyle factors, especially diet, play a bigger role than we have long realized.
In most developed countries, ultra-processed foods dominate the diets of the whole population. Indeed, they account for over 60% of the typical diet in the UK and the US. These foods are usually full of additives, preservatives, and artificial ingredients which can be harmful to one’s health. Further, the study found that those who consumed ultra-processed foods in the highest amounts had a 29% increased risk of developing colorectal cancer. In comparison, those who consume these foods the least experience a much lower risk.
These results are significant, with far-reaching implications. They argue that improving people’s diets would go a lot farther than most other actions in preventing cancer. The research indicated that frequent yogurt consumption reduced the risk of developing colon cancer by 17%. This new finding provides some insight into how we might go about safely countering the health-harming threats of ultra-processed foods.
Our society is facing a new and dangerous public health enemy. In reaction, CRC-related public health initiatives are adapting to address the CRC epidemic’s shifting terrain. In England, for example, the NHS bowel cancer screening programme only reaches people aged 50-74. Public health experts say that this range needs to be updated based on the fact that we are seeing more and more cases amongst younger people.
Each successive generation seems to be at greater risk of getting colorectal cancer than the previous one. This worrying trend highlights the urgent need for early screening and prevention efforts targeted towards younger people. Public health advocates and medical experts call for greater awareness to help people make healthier dietary choices and for more routine screening of at-risk populations.