South Korea ranks first in the world in colorectal cancer incidence rates among people in their 20s to 40s.

 

According to a study published last year in The Lancet, an international medical journal, by a research team from the University of Colorado School of Medicine in the United States on the 22nd, the colorectal cancer incidence rate for Koreans aged 20 to 49 was 12.9 per 100,000 people, the highest among 42 countries surveyed. This is higher than Australia (11.2) and the United States (10).

 

The exact cause has not yet been identified, but Westernized eating habits are pointed out as the main cause. In particular, the incidence of colon cancer among young people is increasing worldwide.

   

Dr. Karen Jaghian, a colorectal surgeon practicing in California, USA, revealed five foods to avoid in relation to the increasing incidence of young-onset colorectal cancer and raised awareness. He explained the foods that increase the risk of colorectal cancer and their effects.

 

First, Dr. Jae-yang warned that regularly consuming red meats such as beef, veal, lamb, and pork increases the risk of colon cancer by about 18%. He particularly emphasized that cooking methods involving direct grilling over an open flame further elevate the risk and added that clear guidelines on safe consumption levels are not well established.

 

Processed meats such as lunch meats, bacon, sausages, and pepperoni are even more dangerous. There is research indicating that consuming just one serving per day increases the risk of colon cancer by 15% to 35%. He said, "The less processed meat you eat, the better."

   

Carbonated drinks and juices contain high-fructose corn syrup. Dr. Jae-yun warned, "Consuming more than two sugary drinks a day doubles the risk of colon cancer compared to those who consume less than once a week."

 

Alcohol increases the risk of not only colon cancer but also other types of cancer. Dr. Jae-yun stated, "The misconception that small amounts of alcohol are good for health is incorrect," and warned those who habitually consume alcohol.

 

Ultra-processed foods not only cause various health problems such as heart disease, diabetes, depression, and premature death, but also increase the risk of colon cancer. He cited examples such as chips, factory-produced packaged bread, and snacks, and recommended reducing their intake.

   

Consuming foods rich in dietary fiber plays an important role in preventing colon cancer. Dietary fiber helps promote the growth of beneficial bacteria in the gut and has the effect of reducing the risk of various cancers. Adequate intake of dietary fiber is highly likely to lower the risk of developing various cancers such as esophageal cancer, stomach cancer, colon cancer, and rectal cancer.

 

As the incidence of young-onset colon cancer becomes a global issue, experts advise that maintaining a healthy diet and avoiding risk factors are essential efforts.