In the world, the number of colorectal cancer cases among people under 50 years old is inexplicably rising rapidly.
Over the past two decades, many countries have observed a sharp increase in the number of individuals under 50 diagnosed with colorectal cancer (primarily colon cancer). Typically, these cancers are diagnosed in people over 50, so the increasing occurrence among younger individuals is an alarming trend.
What’s particularly concerning is that many of these patients were diligent about their health, followed a proper diet, avoided serious illnesses, and maintained excellent physical fitness.
According to an article in The Lancet Oncology, among dozens of countries studied, Iceland experienced the highest growth rate of colorectal cancer cases in people aged 25–50, with an annual increase of 7%. Among developed nations, New Zealand and the United Kingdom lead, with average annual increases of 3.9% and 3.6%, respectively.
Doctors are unsure of the cause and have only proposed various theories.
Recently, researchers at the University of Miami released a study blaming the phenomenon of “accelerated aging,” where the human body ages faster than its biological age would suggest.
Another study points to the excessive consumption of seed oils, such as sunflower, rapeseed, corn, and grape seed oils, as a potential culprit. American researchers analyzed tumors from 81 colorectal cancer patients and found high levels of bioactive lipids—microscopic fatty compounds produced when the body breaks down seed oils. These lipids are dangerous because they cause inflammation, promote tumor growth, and interfere with the body’s natural defenses against cancer.
The researchers advise replacing these oils with olive oil or avocado oil.
There is also a theory linking the trend to ultra-processed foods (UPF), with the rising number of colorectal cancer cases among younger individuals potentially connected to the increasing consumption of such foods. For example, a study conducted in Singapore showed that methylglyoxal—a compound produced when the body breaks down sugary and fatty foods—affects a gene that helps fight tumors.
Another study, published in 2023 in the journal Clinical Nutrition, found a “consistent and significant association between UPF consumption and the risk of developing cancer overall, including certain types such as colorectal cancer.”
Finally, there’s a hypothesis that microplastics—tiny plastic particles that enter the body from food packaging—might be responsible. Microplastics are believed not only to disrupt the complex balance of beneficial gut bacteria that help combat cancer but also to compromise the organ’s protective barrier.