DADADEL
Cancer isn’t caused by a single factor but rather by an interplay of many influences. While known risks like obesity and smoking can heighten cancer susceptibility, there’s one major factor that a growing number of patients under 45 seem to share. Dr. Nicholas DeVito, an oncologist at Duke University, has noticed a troubling trend among his younger cancer patients and is now raising awareness about it.
After reviewing patient data and conducting personal assessments, Dr. DeVito has linked the increase in young cancer cases to diets heavy in junk food and processed meats. He noted a particular rise in gastrointestinal cancers in individuals under 50, especially in cancers of the stomach and bile duct, which appear to worsen with each new generation. This concerning trend comes as nearly 75% of Americans incorporate heavily processed foods into their daily diets.
The prevalence of gastrointestinal cancers connected to processed foods is sparking serious discussion about the need for stricter food regulations. In the U.S., additives often make it to the shelves without definitive proof of safety, contrasting with the European Union’s approach that mandates safety validation before products hit the market.
Adding to the problem are fast-food ads that glamorize unhealthy foods as part of an active, social lifestyle without addressing their real health impacts. Junk food has become embedded in American culture, celebrated as much as baseball and Independence Day. Industrial lobbyists continue to push processed foods in a positive light, but Dr. DeVito emphasizes that safeguarding public health from carcinogens should outweigh these political influences.
Health experts urge people to limit their intake of highly processed foods loaded with salt, sugar, and saturated fats, such as cookies, pastries, fries, sodas, burgers, and pizza. Cancer, once seen as an illness that primarily affected older adults, is now increasingly being diagnosed in younger individuals—a shift that has alarmed many in the medical community.
Among the factors tied to cancer development, processed meats and other ultra-processed foods have recently drawn significant concern. Studies suggest that diets high in sugar and low in fiber might foster gut bacteria linked to early-onset bowel cancer. In some cases, these bacteria could cause mutations that make it harder for the body to fend off precancerous cells.
Ultra-processed foods include packaged snacks, cereals, ready-made meals, and sugary beverages loaded with additives like colorants, emulsifiers, and artificial flavors. These foods are often high in sugar, salt, and unhealthy fats, with minimal nutrients or fiber. A study showed that ultra-processed foods constitute around 73% of the U.S. food supply, with over 60% of the average American’s daily calories coming from these foods.
Doctors advise consuming ultra-processed foods only occasionally and in small quantities. Research shows that for every 10% increase in ultra-processed food intake, the risk of head and neck cancer goes up by 23%. A diet high in processed foods has also been linked to a 24% greater risk of esophageal cancer, the sixth leading cause of cancer-related deaths worldwide. The World Health Organization has even classified processed meats as carcinogenic, citing data linking them to colorectal cancer.
Experts attribute the heightened cancer risk to nitrates in processed meats, which, when combined with other bodily chemicals, can damage cells. A study revealed that people who eat processed red meat daily have a 40% higher risk of bowel cancer compared to those who consume it weekly. Elevated cancer risks are also associated with foods containing nitrites, smoked items, and red meats. Reducing processed meats and junk food is crucial; limiting meat intake to once a week can lower cancer risk, and a range of healthy alternatives can satisfy without sacrificing flavor.
