Colorectal cancer (CRC) is a malignant tumor that develops in the mucosal lining of the colon or rectum. It is one of the most common cancers worldwide, and understanding its causes, symptoms, and treatment is critical for prevention and early diagnosis.
1. What Is Colorectal Cancer?
Colorectal cancer begins in the tissues of the colon (large intestine) or rectum. It often develops from polyps, benign growths that can become malignant over time. Most CRC cases are diagnosed in individuals over 50, but the incidence among younger patients has been rising in recent years.
Fact: According to the World Health Organization (WHO), colorectal cancer ranks third in prevalence among all cancers globally.
2. Main Causes and Risk Factors
2.1. Genetic Factors
- Hereditary predisposition plays a significant role in CRC development.
- Lynch syndrome and familial adenomatous polyposis significantly increase CRC risk.
- Mutations in genes like APC, KRAS, and TP53 are associated with cancer cell development.
2.2. Diet and Lifestyle
- Consumption of red and processed meats increases the risk of CRC.
- A low-fiber diet slows food passage through the gut, leading to toxin accumulation.
- Smoking and alcohol consumption are also major risk factors.
2.3. Inflammatory Bowel Diseases
- Crohn’s disease and ulcerative colitis are linked to chronic inflammation, increasing the likelihood of cell mutations.
2.4. Obesity and Sedentary Lifestyle
- Obesity raises CRC risk due to hormonal changes and inflammation.
- Physical inactivity slows metabolic processes in the intestine.
3. Symptoms of Colorectal Cancer
3.1. Changes in Bowel Habits
- Diarrhea or constipation.
- Changes in stool shape or size (e.g., pencil-thin stools).
3.2. Blood in Stool
- The presence of blood, especially dark or clotted, is a warning sign.
3.3. Abdominal Pain
- Persistent pain or discomfort associated with bloating.
3.4. Weight Loss
- Unintentional weight loss without apparent cause.
3.5. Fatigue and Anemia
- Tiredness and pale skin caused by iron deficiency due to chronic blood loss.
How Ultra-Processed Food Fuels the Rising Threat of Colorectal Cancer
Modern diets are increasingly dominated by ultra-processed foods—convenient, tasty, but potentially harmful to health. Scientific research shows that frequent consumption of such foods with a lot of cooking oils can increase the risk of developing colorectal cancer, one of the most common cancers worldwide.
What Is Ultra-Processed Food?
Ultra-processed food refers to products that undergo significant industrial processing, contain numerous additives, and often have minimal natural ingredients. Examples of these foods include:
- Soft drinks.
- Fast food.
- Packaged snacks.
- Frozen ready-to-eat meals.
- Foods high in sugar, salt, or artificial flavors.
The processing involves refined ingredients, preservatives, cooking oils, stabilizers, and colorants, making these products more appealing but less nutritious.
How Does Ultra-Processed Food Affect the Body?
Numerous studies suggest that regular consumption of ultra-processed foods can lead to the following effects:
- Inflammation: Chemical additives and low nutritional value contribute to chronic inflammation, a known risk factor for cancer.
- Gut Microbiome Disruption: Artificial components can disturb the balance of beneficial gut bacteria, weakening immune defenses.
- Excess Calories: High levels of sugar, fat, and salt increase the risk of obesity, closely linked to colorectal cancer.
- Carcinogenic Compounds: Certain additives and products of heat processing may contain substances that promote cell mutations.
Groundbreaking Research Exposes the Danger of Ultra-Processed Food in Colorectal Cancer
A 2022 study published in BMJ found that men who consumed the most ultra-processed foods had a 29% higher risk of developing colorectal cancer compared to those who consumed them less frequently. For women, the association exists but is less pronounced.
Other studies reveal that the risk increases due to regular consumption of foods rich in trans fats, nitrates, and acrylamide—compounds formed during intensive heat processing.
Experts from the University of South Florida and Tampa General Hospital Cancer Institute Uncover Insights from 100 Tumor Samples
Researchers from the University of South Florida and the Tampa General Hospital Cancer Institute conducted a groundbreaking study analyzing over 100 tumor samples from patients with colorectal cancer. The study aimed to identify the relationship between a diet rich in ultra-processed foods and the biological characteristics of tumors.
Key Findings of the Study:
- Molecular Changes: Patients who regularly consumed ultra-processed foods showed increased expression of genes associated with inflammatory processes in the intestinal tissues.
- Microbiome Disruption: Tumors in these patients exhibited reduced levels of beneficial bacteria, such as Bifidobacterium and Lactobacillus, which are crucial for protecting the intestinal mucosa.
- Carcinogenic Markers: High concentrations of acrylamides and nitrates—compounds found in ultra-processed foods with carcinogenic properties—were detected in the samples.
- Survival Outcomes: Patients with high consumption of ultra-processed foods had a 20% lower five-year survival rate compared to those who followed a healthy diet.
Statistical Analysis in Table Form:
| Indicator | Patients with High UFP Consumption | Patients with Low UFP Consumption |
|---|---|---|
| Average Expression of Inflammatory Genes | High | Low |
| Level of Beneficial Bacteria in Microbiome | Low | Normal |
| Concentration of Carcinogenic Compounds in Tissue | Elevated | Low |
| Five-Year Survival Rate | ~50% | ~70% |
How to Reduce the Risk?
To prevent colorectal cancer, it is essential to reduce the intake of ultra-processed foods and replace them with natural alternatives:
- Choose Whole Foods: Prioritize fresh fruits, vegetables, whole grains, and legumes.
- Cook at Home: Preparing meals at home allows for better control over ingredient quality and avoids harmful additives.
- Limit Processed Meat: Minimize the consumption of sausages, bacon, and processed meats, which are sources of carcinogens.
- Read Labels: Avoid products with long ingredient lists, especially those with incomprehensible names.
4. Diagnosis of Colorectal Cancer
4.1. Screening Tests
- Colonoscopy is the gold standard for detecting and removing polyps.
- Fecal immunochemical testing (FIT) is used to detect hidden blood in stool.
4.2. Imaging Techniques
- CT and MRI scans help assess cancer spread.
4.3. Biopsy
- Tissue samples are examined to confirm the diagnosis and tumor type.
4.4. Genetic Testing
- Used to evaluate hereditary risk factors.
5. Treatment of Colorectal Cancer
5.1. Surgical Intervention
- Resection of the affected intestinal segment is the primary treatment for early stages.
5.2. Radiation Therapy
- Reduces tumor size before surgery or destroys remaining cancer cells afterward.
5.3. Chemotherapy
- Drugs like 5-fluorouracil target rapidly dividing cancer cells.
5.4. Immunotherapy
- Medications like checkpoint inhibitors (e.g., pembrolizumab) enhance the immune system’s ability to fight cancer.
6. Prevention
- Balanced Diet: Consume vegetables, fruits, whole grains, and limit processed meats.
- Physical Activity: Regular exercise reduces risk by 20–30%.
- Avoid Harmful Habits: Quit smoking and reduce alcohol intake.
- Screening: Regular tests after age 50 or earlier for those with hereditary risk.
7. Prognosis
Prognosis depends on the stage of the disease at diagnosis:
- Early Stages (I–II): 5-year survival rate exceeds 90%.
- Advanced Stages (III–IV): Prognosis worsens, but modern treatments improve survival.
Conclusion
Colorectal cancer is a serious condition that can be prevented and successfully treated with early diagnosis. Knowing the symptoms of colorectal cancer, risk factors, and treatment options can help reduce mortality and improve patients’ quality of life.
While ultra-processed food is convenient and accessible, excessive consumption can have serious health consequences. Colorectal cancer is just one of many issues linked to these products. A balanced diet rich in natural ingredients is key to maintaining health and reducing the risk of cancer.
