A public health expert's warning about ultra-processed foods and a patient's story of genetic risk are bringing much-needed nuance to the conversation about rising colon cancer rates in young adults.

October 7, 2025

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Dietary Risks and a Public Debate
A recent public discussion on the causes of early-onset colon cancer was sparked by an October 1 opinion piece from public health expert Devi Sridhar. The article focused on the alarming rise of the disease in people under 50, identifying ultra-processed foods as a primary driver.
Sridhar's analysis pointed to a growing body of research that connects modern dietary habits, specifically the high consumption of industrially formulated foods, with increased colorectal cancer risk. This has brought renewed attention to lifestyle as a key factor in cancer prevention.
Key Lifestyle and Dietary Risk Factors
Consumption of ultra-processed and red meats.
Low intake of dietary fiber.
Obesity and sedentary lifestyles.
Use of alcohol and tobacco products.
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Source:
Reuters
A Patient's Perspective on Genetics
In a letter to the editor published on October 7, Sian Phillips provided a crucial counterpoint. Phillips was diagnosed with colon cancer in February 2025 at the age of 43, but her case was not linked to diet.
She revealed that her cancer was caused by a genetic deficiency. Her story underscores that while lifestyle choices are significant, they are not the only cause of the disease. This highlights the complex, multifactorial nature of early-onset cancer.
The Role of Hereditary Factors
Genetic predisposition plays a critical role in a subset of colorectal cancer cases. Conditions that increase risk include:
Lynch syndrome (hereditary nonpolyposis colorectal cancer).
Familial adenomatous polyposis (FAP).
Other inherited genetic mutations.
Phillips also noted her successful treatment with immunotherapy and surgery, which led to a full recovery. This points to the importance of genetic testing not just for risk assessment, but also for guiding personalized treatment plans.
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