Since 2011, rates of colorectal cancer have been increasing by 2% a year in people younger than 50. And while in 1995, only 11% of colorectal cancer cases occurred in those 54 and younger, that number rose to 20% in 2019.

What's going on?

A new study in JAMA Oncology looked at the diets and endoscopy results from about 30,000 women and found that those who ate the most ultra-processed foods had a 45% higher risk of developing adenomas (noncancerous tumors) that can be precursors of early-onset colorectal cancer than women who ate the least of those nutrition-stripped, chemical-stuffed foods.

An earlier study in The BMJ found a 29% higher risk of colorectal cancer in men who eat ultra-processed foods compared to men who don't.

Chances are that it's the combination of lack of fiber, addition of artificial colorings, high doses of sugar and unhealthy fats, chemical additives, lack of nutrients, and even plastic in packaging that make those foods fuel colorectal cancer.

Fortunately, a new study in the journal CANCER Investigation found that when people with colorectal cancer were on medications such as Ozempic, Wegovy, and Mounjaro, they cut their risk of death over the next five years by more than half (15.5% vs. 37%).

In addition, one of the side effects of daily low-dose aspirin and statins is a sizable reduction in colorectal cancer and its metastasis.

And 25 grams of fiber daily decreases colorectal cancer risk by more than 25%.

The really good news? It's never too late to improve your health.