Wellness Exchange: Health Discussions
Hidden Dangers in Healthy Foods: Colon Cancer Crisis
(upbeat music) - Welcome to "Listen To." This is Ted. The news was published on Thursday, September 26th. Joining us today are Eric and Kate to discuss a pressing health issue. Let's dive right in. Today we're discussing the alarming rise in colon cancer cases among young Americans. Dr. Maria Abrow, a gastroenterologist, has some intriguing theories about what might be behind this trend. Let's start with the basics. What exactly is colon cancer and why is its increasing prevalence in young people so concerning? - Well, Ted, colon cancer is basically a party-crasher in your gut. It's a type of cancer that starts in the large intestine, which is supposed to be all about wrapping up the digestive process, not hosting unwanted cell growth. Traditionally, we've thought of it as an old person's disease, you know, something you worry about when you're getting your AARP card, but here's the kicker. We're seeing a disturbing trend of young people, even those in their 20s and 30s, developing this condition. It's like the cancer equivalent of a teenager crashing a retirement home bingo night. It just doesn't fit the pattern we're used to. - Exactly, Eric. And what's really freaking everyone out is that it's not just affecting couch potatoes living on a diet of pizza and beer. - We're talking about fit, health-conscious young people who probably have a kale smoothie for breakfast and do yoga before work. This shift is particularly worrying because it's like someone rewrote the rule book on colon cancer without telling us. It's throwing all our assumptions out the window. - Dr. Abrow has pointed to two specific ingredients that she believes might be contributing to this rise. Can you elaborate on what these are? - Sure thing, Ted. The first culprit on Dr. Abrow's hit list is high fructose corn syrup. Now, this isn't just your average sweetener. It's like the ninja of the food world. It's uniquely common in the United States and it's snuck its way into practically everything. We're not just talking about obvious junk food here. This stuff is hiding in plain sight in foods we think of as healthy, your salad dressings, your cereals, even your supposedly wholesome bread. It's like finding out your straight A student is secretly running a candy smuggling ring at school. - And let's not forget about emulsifiers. The second ingredient Dr. Abrow's pointing the finger at. These are the smooth operators of the food world. Used to give foods that creamy, silky texture we all love. You'll find them lurking in all sorts of products. - Hold up, Kate. While it's true these ingredients are widespread, we need to be careful about demonizing them without solid evidence. There are many factors at play here, including changes in our overall diet and lifestyle. It's not as simple as-- - But Eric, you can't ignore the timing here. These additives became common in the 70s and 80s, which lines up perfectly with the rise we're seeing in colon cancer among people in their 40s now. It's like we've been running a massive, uncontrolled experiment on our population for decades. - Let's talk about the numbers. How significant is this increase in young people with colon cancer? - Ted, the statistics are truly alarming. We're talking horror movie levels of scary here. Over 50,000 Americans are expected to die from colorectal cancer this year. That's like wiping out the entire population of a small city, and for young people, the figures are projected to double between 2010 and 2030. It's as if we're watching a tidal wave approach in slow motion, and it's absolutely terrifying. - And it's not just affecting young adults, Eric. A study from the University of Missouri, Kansas City, found that colorectal cancer rates grew by a staggering 500% among children ages 10 to 14, and 333% among teenagers aged 15 to 19 years over the last two decades. - Those numbers are indeed concerning, Kate, but we need to be careful about jumping to conclusions about the cause without more research. It's like trying to solve a complex puzzle with only a few pieces. We need to gather more data and conduct thorough studies before we can. - But we can't afford to wait for years of research while young people are dying, Eric. If there's even a chance these additives are contributing, we need to take action now. It's like seeing smoke and waiting for the whole building to be on fire before calling the fire department. - Dr. Abrow suggests these additives might be damaging our gut microbiome. Can you explain what the microbiome is and why it's important? - Sure, Ted. Think of the microbiome as the times square of your gut. It's a bustling metropolis of microorganisms living in our digestive tract. We're talking billions of tiny residents, each playing a crucial role in our overall health. It's like a well-organized city where different neighborhoods or types of bacteria handle different jobs. Some work on our immune system, others help with digestion. When the city is running smoothly, we feel great. But when things go haywire, it can affect everything from our mood to our waistline. - And when the microbiome is damaged, Eric, it's like the police force of our gut goes on strike. It reduces our ability to protect the digestive tract from pathogens, the bad guys of the bacterial world. This can lead to inflammation, which over time can cause the formation of pre-malignant cells. It's like leaving the door wide open after you. - Wow, that's true, Kate. It's important to note that the microbiome is influenced by many factors, not just these two additives, diet, stress, and even genetics all play a role. It's like trying to maintain a delicate ecosystem. Everything is interconnected. We can't just point to one or two factors. - But studies have shown that both high fructose corn syrup and emulsifiers can have a profound impact on the microbiome, especially in young people whose gut bacteria are still developing. It's like introducing invasive species into a young fragile ecosystem. We need to take this seriously. - Let's put this in historical context. Can you think of a similar health crisis from the past that might offer some insights into our current situation? - One parallel that immediately springs to mind is the discovery of the link between smoking and lung cancer in the 1950s. For years, smoking was not just considered harmless, but it was actually touted as beneficial. You had doctors in ads recommending certain cigarette brands for crying out loud. It was as ubiquitous in society as smartphones are today. Everyone was doing it and no one thought twice about it. - That's actually a really interesting comparison, Eric. Like high fructose corn syrup and emulsifiers today, cigarettes were deeply ingrained in American culture and economy. They were everywhere, in movies, on TV, in every restaurant and office. It was just a normal part of life, just like how these additives are and practically everything we eat now. - Exactly, Kate. And here's where it gets really spooky. In 1930, lung cancer was a rare disease. We're talking only about 3000 cases in the entire US, but fast forward to 1960, and suddenly there were 31,000 cases. That's a 10-fold increase in just 30 years. This exponential rise mirrors what we're seeing with colon cancer in young people today. It's like history is repeating itself, but with a different cast of characters. - And let's not forget how the tobacco industry, much like the food industry today, fought tooth and nail against regulations. They tried to cast doubt on the scientific evidence linking their product to cancer. They funded their own studies. They lobbied politicians, they ran massive PR campaign. - Hold on, Kate. While there are similarities, we need to be careful about drawing direct parallels. The evidence linking these specific additives to colon cancer isn't nearly as strong as the evidence was for smoking and lung cancer. We had decades of robust research and millions of case studies with smoking. - But we have enough evidence to be concerned, Eric. Why wait until thousands more young people die before we act? We've seen this pattern before with the tobacco industry and we're seeing it again now. The food industry is using the same playbook and we can't-- - How do you think public perception of these additives might change in the coming years? - I think we'll see a gradual shift as more research comes out, Ted. People are becoming more health conscious and are paying more attention to what's in their food, but it's unlikely to be as dramatic as the shift we saw with smoking. Food is more complex and these additives are in so many products that it's hard to avoid them entirely. It'll probably be more of a slow burn than a sudden explosion of awareness. - I completely disagree, Eric. I think we're on the cusp of a major change in how we view processed foods. As more young people are affected, the public outcry will grow. Social media can spread information and outrage much faster than in the past. - I predict we'll see a massive shift away from these additives-- - Thank you both for this insightful discussion. It's clear that this is a complex issue with no easy answers. As we wrap up, I want to encourage our listeners to stay informed and make conscious decisions about their diet and health. Remember, knowledge is power, especially when it comes to our well-being. Until next time, this is Ted from Listen2, signing off.