NEW YORK, Feb 4: The American Cancer Society (ACS) has issued a concerning forecast for 2025, predicting around 155,000 new cases of colorectal cancer and approximately 52,900 deaths. Colorectal cancer, one of the most prevalent cancers worldwide, develops when abnormal cells form in the inner lining of the colon or rectum.

The ACS reports that the lifetime risk of developing colorectal cancer is about 1 in 24 for men and 1 in 26 for women. Adults with average risk are encouraged to begin screening at age 45. Those at higher risk may need to start earlier and undergo more frequent testing.

Dr. Cedrek McFadden, a colorectal surgeon in South Carolina and medical adviser for the Colorectal Cancer Alliance, has highlighted five factors that increase the risk of colorectal cancer.

Family history: “If a close relative has had colorectal cancer, you’re at higher risk. Make sure your doctor knows about it,” McFadden advised.

The risk of developing the disease can roughly double if a first-degree relative — such as a parent, sibling, or child — has had colorectal cancer. Additionally, genetic mutations passed down through families can elevate the risk significantly. For example, Lynch syndrome, which affects 1 in 300 Americans, is responsible for 3% to 5% of colon cancers.

Age: While colorectal cancer can develop at any age, McFadden pointed out that the risk increases considerably after 50, though there has been a concerning rise in cases among younger adults. In fact, 20% of colorectal cancer cases in the U.S. were found in people aged 54 or younger in 2019, compared to just 11% in 1995.

Dr. McFadden also discussed the link between diet and colorectal cancer risk. “Eating a lot of red or processed meats can increase your risk. Add more fiber-rich fruits, veggies, and whole grains to your plate,” he advised.

Diet: Processed meats such as deli meats, sausages, hot dogs, and pepperoni are chemically preserved and have been classified by the World Health Organization’s International Agency for Research on Cancer as “carcinogenic to humans” due to strong evidence that they contribute to colorectal cancer.

The heme iron found in red meat, as well as nitrates and nitrites added to processed meats, can damage cells in the bowel lining, according to the MD Anderson Cancer Center in Texas. In contrast, fiber-rich foods feed beneficial bacteria in the gut, promote regular bowel movements, and slow digestion, all of which are beneficial for colorectal health.

Lifestyle choices: “Smoking, heavy alcohol use, and a sedentary lifestyle can all increase your chances of developing colon cancer,” Dr. McFadden added. Being overweight or obese also raises the risk due to chronic inflammation, which can disrupt normal cell growth.

Chronic conditions: Dr. McFadden also emphasized that inflammatory bowel diseases such as Crohn’s disease and ulcerative colitis can increase the risk of colorectal cancer. Like obesity, these conditions cause ongoing inflammation in the intestines, which can lead to cellular changes that might eventually turn cancerous.

Additionally, people with Type 2 diabetes are at higher risk for colorectal cancer because high insulin levels can promote the growth of cancer cells.

Taking steps to manage risk factors such as family history, diet, weight, and lifestyle choices may help reduce the likelihood of developing colorectal cancer. Early screening is key for detecting the disease at its most treatable stages.