Colorectal cancer is no longer considered only an older person’s disease. While rates have declined among many older adults, diagnoses have been rising among younger people, making prevention, healthy habits and awareness increasingly important. The American Cancer Society estimates that about 55,230 people in the U.S. will die from colorectal cancer in 2026.

One food category that has received particular attention is processed meat. This includes foods such as sausages, hot dogs, bacon, ham and other meats preserved through smoking, curing, salting or similar processes. A doctor featured in the original report said he had noticed processed meats among many of the colon cancer patients he treated, although this observation alone does not prove that the food caused their cancer.

There is, however, strong scientific evidence behind the broader concern. The World Health Organization and International Agency for Research on Cancer classify processed meat as carcinogenic to humans based on evidence linking it to colorectal cancer. Research reviewed by IARC found that eating about 50 grams of processed meat every day was associated with an estimated 18% increase in colorectal cancer risk.

That does not mean everyone who eats processed meat will develop cancer, but reducing consumption may be one sensible part of a healthier lifestyle. WHO also identifies factors such as physical inactivity, obesity, smoking, alcohol use and low fruit and vegetable intake as contributors to colorectal cancer risk. Persistent changes in bowel habits, blood in the stool, unexplained weight loss or ongoing abdominal discomfort should also be discussed with a healthcare professional. 💙