PORTLAND, Ore. (KATU) — The rates of colorectal cancer diagnoses and fatalities are escalating among younger adults.

According to a report from the American Cancer Society, 20% of individuals diagnosed with colorectal cancer are below the age of 55.

As March is recognized as Colon Cancer Awareness Month, healthcare professionals at Kaiser Permanente Northwest stress the critical need for regular screenings to identify colon cancer in its early stages, potentially saving lives.

Colorectal cancer ranks as the second leading cause of cancer-related death in the United States and is the foremost cause of cancer mortality in men younger than 50.

This alarming trend led the American Cancer Society to recommend that screening begin at age 45, a guideline established in 2018. Regular screenings are essential for early detection and cancer prevention.

“Colorectal cancer can affect anyone, at any age,” stated Dr. David Parsons, a colon and rectal surgeon with Kaiser Permanente Northwest. “Because colorectal cancer can develop without symptoms, it’s crucial not to wait for warning signs such as changes in bowel habits, abdominal discomfort, or rectal bleeding. Catching the disease early is vital, as proper screenings can help prevent and treat colon cancer effectively.”

Often, the symptoms of colorectal cancer do not manifest until the condition is advanced, complicating treatment efforts. A fecal immunochemical test (FIT) is highlighted as a simple and effective at-home screening method, enabling early detection when treatment is more viable.

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The American Cancer Society reported that in 2023, 20% of colon cancer cases were in individuals under 55, a significant increase from the rates observed in 1995. Although the reasons for this rise among younger adults remain unclear, factors such as obesity, smoking, excessive alcohol consumption, and diets rich in red and processed meats have been linked to the disease.

Processed meats encompass items like bacon, sausage, deli meats, and hot dogs, while red meat includes beef, pork, and lamb. Research led by Fred Hutch Cancer Center’s Dr. Rikki Peters indicates that while a diet high in red meat can elevate the risk of colorectal cancer by 30% and processed meat by 40%, genetic predispositions also play a significant role, noting that not everyone with a high intake of bacon will develop the cancer.

While colorectal cancer rates are rising among younger populations, the overall mortality rate from the disease has been declining over recent decades, largely due to improved screening processes that allow for the earlier detection and removal of colorectal polyps before they can progress to cancer. Additionally, more cases are now being identified at an earlier stage, making them easier to treat.

Nevertheless, the incidence of colorectal cancer in individuals under 50 has been climbing by 1% to 2% annually since the mid-1990s. A 2022 study published in the journal Cancer Epidemiology, Biomarkers and Prevention highlights that a younger demographic in the U.S. is increasingly being diagnosed with advanced cases of colorectal, rectal, and colon cancer.

Colorectal cancer prevalence varies significantly across different racial and ethnic groups in the U.S., with notable discrepancies in rates of incidence, stages at diagnosis, and mortality outcomes.

Following Black Americans, Native Americans exhibit the second-highest incidence rate of colorectal cancer at 39.3 per 100,000 individuals. In comparison, the incidence rates for Asian and Pacific Islanders are 31.7 per 100,000, while Hispanic individuals have an incidence rate of 33.5 per 100,000.