Cases of colon cancer in people under 50 are on the rise (Picture: Getty)
Colon cancer in people under 50 is soaring across the world, and scientists may finally know why.
A combination of high-sugar and low-fibre diets could be behind the rise, allowing a certain gut bacteria that speeds up the ageing of cells in the intestine to flourish.
Older cells are more susceptible to cancer because they have more mutations, while damage to them could reduce the ability to fight the growth of tumour cells.
The researchers, from Ohio State University, presented their findings at the world’s largest cancer conference, the American Society of Clinical Oncology (ASCO) in Chicago.
The team suggests that eating too much sugar and not enough fibre encourages the growth of the bacteria Fusobacterium, which increases inflammation in the gut.
The researchers note that prolonged inflammation has been shown to age cells. They suggest that those patients who had poor diets had aged their cells by up to 15 years older than their biological age, in a process known as ‘inflammaging’.
However, they found that older patients with colon cancer had cells that matched their actual ages.
The team said the findings align with other recent data, suggesting that low-fibre, processed diets throw off the gut microbiome balance in a process called intestinal dysbiosis.
The paper has not yet been published.
Bowel cancer statistics
It is most common in the over 50’s but it can affect people of all ages. More than 2,600 people under 50 are diagnosed with bowel cancer in the UK every year
1 in 20 UK females and 1 in 17 UK males will be diagnosed with bowel cancer in their lifetime (born in 1961)
28% of bowel cancer cases in the UK are caused by eating too little fibre
To find out more visit Bowel Cancer UK
According to the British Nutrition Foundation, the average UK adult consumes around 20g of fibre, when the recommended amount is 30g.
The foundation suggests certain foods be consumed across the day to increase the amount of fibre in your diet. These include bran flakes, bananas, apples and wholemeal toast, as well as baked potatoes.
UK cancer charity, Bowel Cancer UK spokesperson Dr Lisa Wilde said: ‘Bowel cancer is more common in the over 50s, but there is a growing body of evidence globally that bowel cancer is increasing in younger people, including within the UK.
‘Since my diagnosis, life has changed in many ways’
Carla Mitchell, pictured with her husband, was diagnosed with bowel cancer at 36 (Picture: Carla Mitchell/Bowel Cancer UK)
Colon cancer can also have a genetic cause.
In 2021, Carla Mitchell was diagnosed with stage 3 bowel cancer at the age of 36 after experiencing symptoms of anaemia, rapid heartbeat, breathlessness after climbing the stairs, achy legs and a bad stomach ache that would wake her up at night.
She said that initially it was thought that she was too young to have ‘anything as sinister as cancer’ but a colonoscopy revealed she had Lynch syndrome, one of the most common forms of hereditary colorectal cancer.
Carla said: ‘Since my diagnosis, life has changed in many ways but, for me personally, it has been more so in terms of the mental effects rather than the physical.
‘I’ve felt emotions that I didn’t know I was capable of feeling, and every day brings different thoughts, feelings and anxieties. I definitely have to learn to rest now when my body and mind need it!’
‘We don’t know the exact reasons why, but scientists believe it may be due to genetics, and lifestyle factors. It’s important that we see more research investment into this area of concern.
‘Whatever your age, it’s important that you contact your GP and ask for an at-home test if you spot any symptoms such as bleeding from your bottom, blood in your poo, or a change in your pooing habits. Bowel cancer is treatable and curable, especially if diagnosed early.’
Symptoms of colorectal cancer in young people (Picture: Metro.co.uk)
Researchers from the University of Florida also unveiled a new trial at the conference looking into the effects of sugary energy drinks on colorectal cancer patients.
They aim to assess 60 cancer patients with no family history of the disease to see if one of the main ingredients, taurine, is also upsetting the gut microbiome.