A new study suggests that the consumption of red meat and sugar could contribute to the development of colorectal cancer in young people
A new study adds to the growing body of evidence suggesting that environmental factors, including red meat and sugar consumption, may be contributing to the rise in colorectal cancer cases in young people. The study found that people under the age of 50 who were diagnosed with colorectal cancer had lower levels of citrate – a by-product of the conversion of food into energy – than older patients.
A new study suggests that the consumption of red meat and sugar could contribute to the development of colorectal cancer in young people. According to the researchers, the number of colorectal cancer diagnoses among young people has increased dramatically over the past two or three decades. The exact reason for this alarming trend has not been elucidated, as the majority of cases are not associated with genetic or hereditary factors, even in young people. However, the recent data obtained confirm the hypothesis that environmental factors could be the cause of this increase.
The researchers also found that people under the age of 50 who were diagnosed with colorectal cancer had reduced levels of citrate. Citrate is produced when food is converted into energy and has been shown to be lower than in older people who have been diagnosed with colorectal cancer.
The researchers classified the patients into two groups based on their age: those under 50 and those over 60. The study involved 170 participants who had been diagnosed with colorectal cancer, of whom 66 had early-onset colorectal cancer and 104 had middle-onset colorectal cancer.
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Analysis of metabolites and cholesterol
Through association analyses, the researchers identified several metabolites whose levels differed between the two groups, including citrate and cholesterol. They observed significant alterations in metabolic pathways related to carbohydrate and protein metabolism in early-onset colorectal cancer compared to middle-onset colorectal cancer. These results indicate that factors such as excessive consumption of sugary drinks or red meat, as well as obesity, which contribute to excess energy, may be risk factors for the development of colorectal cancer at a later age. young.
There is a very rich literature on the fact that dietary habits play a major role in the incidence of colon cancer in general. Compelling data comes from population studies: the much higher incidence of colon cancer in populations of industrialized countries who consume a Western-style diet, and the relatively rapid changes in incidence when developing countries Westernize their diet, or that individuals migrate from countries with low incidence to countries with higher incidence.
This study is therefore very important because it identifies the main components of the Western diet that could be the cause of an earlier onset of the disease.
Changing diet may reduce cancer risk
These results, which are somewhat preliminary and should be studied further, suggest that focusing on reducing obesity rates and reducing the consumption of red meat and sugar in our diets could help prevent obesity. cancer, especially colorectal cancer. It is important to note that this does not mean that sugar feeds cancer in those who already have it, but that reducing sugar intake in healthy people who do not have cancer could help prevent the appearance of the latter.
From an early age, a balanced diet including fresh fruits and vegetables and limiting red meat and processed foods should be strongly encouraged to reduce the risk of colorectal cancer.
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