5 factors increasing your risk for colorectal cancer — 2 are easy to change

This is gut-wrenching news.

The American Cancer Society recently predicted there will be around 155,000 new cases of colorectal cancer and 52,900 deaths this year. One of the most common cancers worldwide, the disease occurs when cells on the inner lining of the colon or rectum grow abnormally.

The lifetime risk of colorectal cancer is around 1 in 24 for men and 1 in 26 for women, according to the ACS. Adults at average risk are encouraged to start screening at 45, while those at higher risk may need to begin screening earlier and undergo testing more frequently.

Dr. Cedrek McFadden, a colorectal surgeon based in South Carolina and medical adviser to the Colorectal Cancer Alliance, shared five factors that can raise your risk for colorectal cancer.

Family history

“If a close relative has had colorectal cancer, you’re at higher risk. Make sure your doctor knows about it,” McFadden said.

Having a first-degree relative — a parent, sibling or child — with colorectal cancer can roughly double your risk of developing the disease.

Certain gene mutations inherited through families can significantly increase risk. Lynch syndrome, for one, is responsible for 3% to 5% of colon cancers. The inherited genetic disorder affects 1 in 300 Americans.

Age

“While colorectal cancer can occur at any age, the risk increases significantly after 50 (though we’re seeing younger cases more often now),” McFadden noted.

Colorectal cancer rates have been declining among Americans 65 and older, but there has been a concerning rise in diagnoses among younger adults.

Twenty percent of US colorectal cancer cases were in people 54 or younger in 2019, up from 11% in 1995.

Diet

“Eating a lot of red or processed meats can increase your risk. Add more fiber-rich fruits, veggies and whole grains to your plate,” McFadden advised.

Processed meats, like deli meats, sausages, hot dogs, bacon, pepperoni and ham, have been salted, cured, smoked or chemically preserved to extend their shelf life.

The World Health Organization’s International Agency for Research on Cancer classified processed meat as “carcinogenic to humans” in 2015, citing “sufficient evidence from epidemiological studies that eating processed meat causes colorectal cancer.”

Heme iron in red meat, along with nitrates and nitrites added to processed meats, can damage cells lining the bowel, according to the MD Anderson Cancer Center in Texas.

Fiber, meanwhile, feeds beneficial bacteria in the gut, slows down digestion and promotes regular bowel movements.

Lifestyle choices

“Smoking, heavy alcohol use and a sedentary lifestyle can all up your chances of developing colon cancer,” McFadden said.

Being overweight or obese also increases colorectal cancer risk because excess body fat causes chronic inflammation that can disrupt normal cell growth.

Chronic conditions

“Inflammatory bowel diseases like Crohn’s or ulcerative colitis put you at higher risk,” McFadden shared. Like obesity, these illnesses cause persistent inflammation in the intestines that can lead to cellular changes that may become cancerous.

People with Type 2 diabetes have a higher risk of colorectal cancer as well because high insulin levels can promote the growth of cancer cells.