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Colorectal Cancer Becomes the Top Cause of Cancer-Related Death in People Younger Than 50
(news.cuanschutz.edu)
this post was submitted on 30 Jan 2026
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Suspected causes:
But research is lacking? For the most deadly form of cancer we have? WTF?
I wonder why alcohol isn't on that list? Are people drinking less alcohol to favor other substances?
Because AFAIK alcohol is determined to be a major risk-factor for cancer.
This topic is close to home for me, as both my grandmothers died of colorectal cancer. I've also been deeply interested in the topic of nutrition for a long time.
(get refrigerated or home fermented sauerkraut, not canned or jarred)
..what? How is it refrigerated but not in a jar? I love sauerkraut, what are you talking about?
I think they mean heat-canning/jarring, which sterilizes it and destroys a lot of the probiotics in it to make it shelf-stable. Room temp sauerkraut is still good for you, just not as good as the less-processed stuff.
Correct!
The probiotics (live, good bacteria) are effectively dead in these. You get some benefits due to the metabolites left over but it's less than ideal.
Canned is a verb as well as an adjective. The verb kills the microbiology that is useful.
I don't eat it, but I've seen it sold refrigerated in a bag.
That's a very good list, doing a bit of that would be an improvement for by far the most people including myself.
Personally I never eat red meat, I always cook it first. 😜
Well now meat has increased in price, and they are packing it in smaller packages, so we have reduced it some.
I know we should reduce it more for many reasons, but meat is to us like the cornerstone of the meal everything else is based around.
Regarding fermented food, I'm not so sure the healthy gut bacteria from it is relevant very often, like AFAIK youghurt contains zero living bacteria from the process when sold.
And the same goes for most fermented foods. The thing we eat most of in my home is sourdough bread, and the bacteria in that are probably all dead from baking it.
BUT there may be an issue of the fermentation prepossessing nutrients that are hard for us to absorb without the fermentation. Alternatively it may be that the good bacteria from fermentation help keep out bad bacteria.
I'm not sure what the actual evidence says on these issues, but sometimes it seems the evidence isn't entirely clear. Same with fiber BTW, AFAIK the results on fiber are mixed.
For instance bread with added fiber seems to have no benefit. But it's been more than a decade since I last read up on the issues.
I mean you know wrongly then. Live active culture yoghurt is everywhere. Maybe read something first and learn something interesting and then offer it up?
Probiotics - Health Professional Fact Sheet
The heat treatment kills the bacteria, so the yogurt you buy in supermarkets most likely has no probiotic value, unless specifically labeled.
This is the response I got from Google:
It may vary between countries and labels, but AFAIK the yogurt we have here is worthless as a probiotic.
But it doesn't help that yogurt naturally contain healthy probiotics if they are killed before shipping.
Maybe alcohol consumption just didnt change significantly?
In anycase, here is a paper relating alcohol consumption with CRC
https://acsjournals.onlinelibrary.wiley.com/doi/10.1002/cncr.70201
This may throw some light into it... i'm a little confused in the results (english isn't my first language)
The results:
14 drinks is only 2 per day, 1 beer is one drink, a glass of wine is 1 drink, a whiskey shot is 1 drink. Sharing a bottle of wine with someone over dinner will by itself get you to 3 drinks for that day. Having a beer at lunch, and a single shot of whiskey after dinner will also get you to 2 drinks.
And yes according to your link, light drinkers have lower risk. Heavy drinking being positively associated with risk is not actually positive. It means the risk is higher.
In this situation positive is "statistics speak", and not about good or bad.
One person I know of died from it as the result of growing up on a Superfund site.
I feel like Millennials are like honey bees. In 30 years someone's going to figure it out and say "Ohhhhhh, hey guys? Yeah, it was when you combined hot dogs, sour patch kids, and specifically strawberry crush within a 36 hour period between ages 5 and 22, and are then got COVID and were exposed to microwaves after that to activate it all."
I think it may actually be pretty simple when we figure out the main reasons, but there may not be one single reason, in fact I consider that highly unlikely.
Most likely half of it is about undetected inflammations and alcohol/sugar.
Most deadly in relatively young people. If this was a boomer problem there's be more research.
I find the list of suspected causes quite vague. What bothers me most is the warnings about processed food. So much food is considered processed but which processes/ingredients exactly are causing harm?
What's worse, a bag of chips or a can of tuna? Nutritionally the tuna wins but where is it on the ass cancer scale?
Chips are normally considered ultra processed, they have additives you would never find in a kitchen, and it's extremely high in calories, and at the same time extremely low in actual nutrients.
A study last year suggested a link between long distance running and colon cancer, so even increasing activity may not save us.
Another study seems to hypothesise that the cancer risk may be related to reduced blood flow to the gut.
Wow, that first part is very counter intuitive, as running is usually associated with massaging your gut, which should improve healthy digestion!
Ah that explains it, ultra marathon is definitely not healthy, such extreme prolonged exertion can also have a negative impact on immune defense.
Decreased immune defense means increased infection rate, and increased infection rate is directly correlated to increased risk of cancer.
I suppose in some sense our digestive system is a type of constant infection, which could be the reason it shows up there.