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“I was 34 years old, in what I would consider incredible health. I worked out five to six days a week, very low body fat, ate really healthy, and was in no pain or anything, but I noticed some clotted blood in my stool on a few different occasions,” said Herting, who is now 44 and married to Amber. He added that his father was diagnosed with stage I colon cancer in his early 50s but said he had no other known family history of the disease.
Herting’s journey of battling early-onset cancer is an experience shared by a growing proportion of young adults.
Cancer patients are “increasingly shifting from older to middle-aged individuals,” according to a report released Wednesday by the American Cancer Society.
Among adults 65 and older, adults 50 to 64 and those younger than 50, “people aged younger than 50 years were the only one of these three age groups to experience an increase in overall cancer incidence” from 1995 to 2020, says the report, which was published in CA: A Cancer Journal for Clinicians.
Even though the overall US population is aging, “we’re seeing a movement of cancer diagnosis into younger folks, despite the fact that there are more people that are in the older populations,” said Dr. William Dahut, chief scientific officer for the American Cancer Society.
“So cancer diagnoses are shifting earlier,” he said. “There’s something going on here.”
And highly processed foods?
Nitrates are a huge concern and linked to colon cancer at this point. In basically any preserved lunch meat even if “nitrate free” where celery salt is added and usually creates more nitrates than the nitrate added stuff. https://www.who.int/news-room/questions-and-answers/item/cancer-carcinogenicity-of-the-consumption-of-red-meat-and-processed-meat
This is so hard for me to accept in NJ; deli meat is a way of life around here!
Grew up in dairy land where lunchmeat and beef were just everywhere. Both my grandmothers died of colon cancer. I’ve been vegetarian over 13 years and will never go back.
The industry calls it “garbage feeding.”
Don’t worry, they view us very similarly to how they view other “livestock.”
They’ll just use fancier words when they’re aiming it at humans because a lot of us know how to read, so they need to obfuscate it when it comes to us.
Food producers will go so far out of their way to avoid natural ingredients and preserve shelf life.
But they’ll be sure to reduce shelf life for produce like eggs and dairy, gotta profit so even sell what used to be trash.