Colorectal cancer often begins silently, showing no clear signs in its early stages. As the disease progresses, symptoms may appear, including bloating, digestive disorders, bloody stools, changes in stool color, or alternating constipation and diarrhea. If left untreated, patients can experience dangerous complications such as intestinal obstruction, colon perforation, or gastrointestinal bleeding, according to Doctor Ha Hai Nam, Deputy Head of Abdominal Surgery Department 1.

Statistics from the Global Cancer Observatory (Globocan) in 2020 show that Vietnam recorded over 14,000 new cases and more than 7,500 deaths due to colorectal cancer. Concerningly, the disease is increasing in younger age groups, including those aged 30-40, and even under 20.

"An unscientific diet is a high-risk factor leading to cancer, and it can even accelerate disease progression", Doctor Nam stated.

A diet high in red meat, processed meat, and low in vegetables and fruits is a harmful habit that contributes to digestive cancers. The International Agency for Research on Cancer (IARC) has classified red meat, especially meat processed at high temperatures like frying or grilling, into group 2A, meaning it is "probably carcinogenic to humans".

Scientific studies indicate that consuming red meat or processed meat multiple times per week significantly increases the risk of digestive cancer. For example, eating just 100g of red meat daily can increase cancer risk by 17%. Adding 50g of processed meat daily, such as sausages or bacon, further increases this risk by 18%. Preservatives commonly used in processed meats, like nitrates and nitrites, can convert into carcinogenic compounds in the body. A study from Singapore also showed that processed foods rich in sugar and fat produce methylglyoxal, a compound that affects tumor-suppressing genes and raises cancer risk.

Overconsumption of repeatedly fried or grilled foods, using spoiled or expired products, or abusing unsafe seasonings are also dangerous factors. Grilling food over charcoal also creates toxic substances.

A high-salt diet is another risk factor. On average, Vietnamese people consume 8,1g of salt per day and 46,5g of free sugar per day, which is nearly two times higher than the World Health Organization's (WHO) recommended healthy intake levels.

People should not overindulge in red meat or consume excessive fried and fatty foods. *Photo: Linh Linh*

The United Nations Population Fund (UNFPA) reports that Vietnam is among the top 10 countries with the most physically inactive populations globally. A study by the Department of Preventive Medicine, Ministry of Health, found that 30% of Vietnamese adults lack physical activity. The physical fitness, endurance, and strength of Vietnamese youth are considered poor compared to standard benchmarks.

The increasing number of young people addicted to tobacco, especially new-generation products like e-cigarettes and heated tobacco, is a cause of illness. According to the WHO, smoking causes many chronic and incurable diseases. Tobacco smoke contains about 7,000 chemical substances, including 69 carcinogens, and is responsible for 25 different groups of diseases, such as 11 types of cancer, cardiovascular diseases, respiratory illnesses, and impacts on both male and female reproductive health. It is estimated that one out of every two smokers will die prematurely, with half of these deaths occurring in middle age.

Beyond diet, other factors increase the risk of colorectal cancer: age, a history of chronic bowel inflammation, abdominal radiation therapy, or a family history of colorectal cancer or adenomatous polyps. Approximately 5% of cases are linked to gene mutations, such as Lynch syndrome.

Colorectal cancer can be associated with certain factors like inflammatory bowel disease (Crohn's disease, ulcerative colitis) and inherited genetic factors.

Doctors advise that people can reduce their cancer risk through small daily lifestyle changes. Eating more vegetables, fruits, and whole grains, limiting red meat, and especially avoiding processed meat are crucial steps. Increased physical activity and maintaining at least 30 minutes of exercise per day will not only improve physical health but also effectively reduce cancer risk.

Regular screening is recommended for early detection of precancerous polyps. If polyps are removed promptly, the risk of cancer decreases by up to 90%. According to the American Cancer Society, individuals aged 45 and older should undergo screening, even without symptoms. Those with high-risk factors, such as a personal history of colorectal cancer or polyps, a family history of colorectal cancer, inflammatory bowel disease, or a history of abdominal or pelvic radiation therapy, should begin screening earlier, potentially from ages 20-30.

Thuy An