A lot of interesting food for thought.
Link to article – https://www.nakedcapitalism.com/2025/01/the-rise-in-early-onset-cancers-their-origins-and-what-to-do-about-them.html
Cancer
Multifocal Positive Margins After Prostate Cancer Surgery
In Cox multivariable analyses, compared with negative surgical margins, positive surgical margins were significantly associated with a 1.7- and 2.2-fold increased risk of cancer-specific and all-cause mortality, respectively, in patients with intermediate-risk and high-risk disease, respectively, Ugo Giovanni Falagario, MD, of Karolinska Institute in Stockholm, Sweden, and colleagues reported in European Urology Oncology. Positive surgical margins were also significantly associated with a 1.8-fold increased risk of adverse pathologic characteristics, including Grade group 4 or higher, pT3 or higher, pN1, or PSA persistence. Multifocal Positive Margins After Prostate Cancer Surgery Up Mortality Risks – https://www.renalandurologynews.com/news/multifocal-positive-margins-after-prostate-cancer-surgery-up-mortality-risks/
Reference:
Pellegrino F, Falagario UG, Knipper S, et al; ERUS Scientific Working Group on Prostate Cancer of the European Association of Urology. Assessing the impact of positive surgical margins on mortality in patients who underwent robotic radical prostatectomy: 20 Years’ report from the EAU Robotic Urology Section Scientific Working Group. Eur Urol Oncol. 2024 Aug;7(4):888-896. doi:10.1016/j.euo.2023.11.021
Gut Bacteria May Drive Colorectal Cancer Risk
The researchers found signs that a high-fat, low-fiber diet may increase inflammation in the gut that prevents it from naturally suppressing tumors. The cells of young people with colorectal cancer also appeared to have aged more quickly — by 15 years on average — than a person’s actual age. That’s unusual, because older people with colorectal cancer don’t have the same boost in cellular aging.
The rate of colorectal cancer among young people has been rising at an alarming rate, according to a 2023 report from the American Cancer Society. In 2019, 1 in 5 colorectal cancer cases were among people younger than 55. That’s up from 1 in 10 in 1995, which means the rate has doubled in less than 30 years. Young People’s Gut Bacteria May Drive Colorectal Cancer Risk – Medscape – June 06, 2024 — https://www.medscape.com/s/viewarticle/young-peoples-gut-bacteria-may-drive-colorectal-cancer-risk-2024a1000amd?src=rss
Yikes.
Diet Until Proven Otherwise
According to a study published in BMC Medicine, men who ate the most plant-based foods had a 22 percent reduced risk of colon cancer, compared with those who ate the least. Eating a plant-based diet increases consumption of fiber and antioxidants associated with cancer prevention, while simultaneously avoiding the compounds in animal products linked to cancer risk. It has long been known that people who avoid meat are at reduced risk.
The power of nutrition in cancer prevention — https://www.kevinmd.com/2024/02/the-power-of-nutrition-in-cancer-prevention.html
Also schedule that colonoscopy you’ve been putting off.
Do people change their eating habits after a diagnosis of cancer? A systematic review. — Journal of Human Nutrition and Dietetics Notes
The JHND Editor’s Pick for February 2022 is a systematic review by Amal Aldossari, Jana Sremanakova, Anne Marie Sowerbutts, Debra Jones, Mark Hann and Sorrel Burden. This is a very timely review of the evidence as the numbers of people who are now living with and beyond cancer is at a historic high. Whilst 1 in 2 adults […]
Do people change their eating habits after a diagnosis of cancer? A systematic review. — Journal of Human Nutrition and Dietetics Notes
Exposome! (I Learned a New Word Today)
In an extensive review, the team found that the early life exposome, which encompasses one’s diet, lifestyle, weight, environmental exposures, and microbiome, has changed substantially in the last several decades. Thus, they hypothesized that factors like the westernized diet and lifestyle may be contributing to the early-onset cancer epidemic…
Possible risk factors for early-onset cancer included alcohol consumption, sleep deprivation, smoking, obesity, and eating foods. Surprisingly, researchers found that while adult sleep duration hasn’t drastically changed over the several decades, children are getting far less sleep today than they were decades ago. Risk factors such as highly-processed foods, sugary beverages, obesity, type 2 diabetes, sedentary lifestyle, and alcohol consumption have all significantly increased since the 1950s, which researchers speculate has accompanied altered microbiome.
Cancers in adults under 50 on the rise globally – https://www.sciencedaily.com/releases/2022/09/220906161454.htm. Brigham and Women’s Hospital. “Cancers in adults under 50 on the rise globally: Researchers identify risks factors and trends behind an increasing incidence of early-onset cancers around the world.” ScienceDaily. (accessed September 7, 2022).
I’ve been cooking a lot this week and decided to give myself a break tonight. Grab a burger maybe some pizza.
Then I read this article.
Maybe I will cook tonight.
Dead at Just 49 Years Old
Because the birth-cohort effect in cancer suggests that exposures early in life, during childhood or young adulthood, may be crucial, some have begun looking closely at changes to the microbiome. “We know that diet and lifestyle significantly shape our microbiome. They also significantly shape our immune system, which we need to fight off the development of cancer. And so we are hypothesizing that it’s a complex interplay among the microbiome, diet, lifestyle and your immune system,” Ng says.
The Colon Cancer Conundrum — https://www.nature.com/articles/d41586-021-03405-6
My cousin died from metastatic colon cancer at age 49.
Get tested.
Colonoscopy – Just Do It (an almost forgotten post)
I came across this post in my collection of unpublished drafts. I thought I posted this but obviously I didn’t. This article link was intended to be posted before Colorectal Cancer Rates Rising in Ages 50-54. Better late than never, I guess.
More than one quarter of colonoscopies carried out in Americans aged 30 to 49 years reveal some type of neoplasm, and slightly over 6% of these patients have advanced cancer, results of a nationally representative endoscopic registry show.
One Quarter of 30–49-Year-Olds Have Abnormal Colonoscopy Results – Medscape – Jun 07, 2021. — https://www.medscape.com/viewarticle/952536?src=rss#vp_1
Also see Study Finds Sharp Rise in Colon Cancer and Rectal Cancer Rates Among Young Adults and Diet and Colon Cancer Risk – CBS News.
Vulvar Melanoma Is Increasing in Older Women
Vulvar Melanoma Is Increasing in Older Women
The national incidence of vulvar melanoma is on the rise in women aged over 60 years, climbing by an average of 2.2% per year during 2000–2016, Maia K. Erickson reported in a poster at the virtual annual meeting of the American Academy of Dermatology.
These are often aggressive malignancies. The 5-year survival following diagnosis of vulvar melanoma in women aged 60 years or older was 39.7%, compared with 61.9% in younger women, according to Ms. Erickson, a visiting research fellow in the department of dermatology at Northwestern University, Chicago.
Consumption of ultra-processed foods and cancer risk: results from NutriNet-Santé prospective cohort
Conclusions – In this large prospective study, a 10% increase in the proportion of ultra-processed foods in the diet was associated with a significant increase of greater than 10% in risks of overall and breast cancer. Further studies are needed to better understand the relative effect of the various dimensions of processing (nutritional composition, food additives, contact materials, and neoformed contaminants) in these associations.
We categorized all food and drink items of the NutriNet-Santé composition table into one of the four food groups in NOVA, a food classification system based on the extent and purpose of industrial food processing.94243 This study primarily focused on the “ultra-processed foods” NOVA group. This group includes mass produced packaged breads and buns; sweet or savory packaged snacks; industrialized confectionery and desserts; sodas and sweetened drinks; meat balls, poultry and fish nuggets, and other reconstituted meat products transformed with addition of preservatives other than salt (for example, nitrites); instant noodles and soups; frozen or shelf stable ready meals; and other food products made mostly or entirely from sugar, oils and fats, and other substances not commonly used in culinary preparations such as hydrogenated oils, modified starches, and protein isolates. Industrial processes notably include hydrogenation, hydrolysis, extruding, moulding, reshaping, and pre-processing by frying. Flavouring agents, colours, emulsifiers, humectants, non-sugar sweeteners, and other cosmetic additives are often added to these products to imitate sensorial properties of unprocessed or minimally processed foods and their culinary preparations or to disguise undesirable qualities of the final product.
Read the BMJ study here.
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