A recent study conducted by researchers has put forward a tantalizing proposition that individuals might be at risk of developing colorectal cancer at a younger age if their diet includes red meat and sugar, unveiling intriguing disparities in protein breakdown.
The incidence of colorectal cancer is on the rise among young individuals, and disconcertingly, it is projected to emerge as a primary cause of cancer-related fatalities among Americans aged 20 to 49 by 2030.
This groundbreaking study sheds light on the potential impact of dietary and environmental factors in triggering this cancer; however, the precise underlying cause remains an enigma that has yet to be unraveled.
Dr. Suneel Kamath, a leading authority at Cleveland Clinic and the senior author of the study, commented, “When it comes to identifying the cause, we are still grappling with a dearth of knowledge.”
To investigate this phenomenon, the study compared two distinct groups: one comprised of young individuals who had been diagnosed with colorectal cancer, while the other consisted of individuals who developed the disease at a more typical age.
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