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Gastrointestinal cancers are among the cancers increasing the most rapidly in young people.

Published by Connealy, MD on August 1, 2024

gastrointestinal cancer

Gastrointestinal cancers, including cancers of the stomach, intestines, and colon, are rising at an alarming rate among young people. Many researchers are uncertain about what’s driving this trend: 

“Epidemiologic data indicate a significant increase in the incidence of colorectal cancer 

in younger populations in the past three decades. Moreover, recent evidence also demonstrates a similar trend in gastric, pancreatic, and biliary tract cancers. A majority of these early-onset cases are sporadic and lack hereditary or familial background, implying a potential key role for behavioral, lifestyle, nutritional, microbial, and environmental factors” (Cancer Discovery, 2023).

One possible factor under scrutiny is diet, because the food we eat travels through the digestive system, directly interacting with the gastrointestinal tract.Modern diets have introduced a host of new chemicals and food additives that previous generations never consumed. Preservatives, artificial colors, flavorings, and other synthetic substances are now commonplace in our food supply. While these additives have been deemed safe in small amounts, their long-term effects, especially in combination, are not fully understood. The unprecedented exposure to these chemicals may be contributing to the increase in gastrointestinal cancers.

Generally Recognized as Safe (GRAS) Substances in the Food Supply 

Many additives, preservatives, and chemicals in our food supply are deemed Generally Recognized As Safe (GRAS) by the U.S. FDA. GRAS is a designation that experts consider a substance safe to add to food, so it doesn’t need to meet the usual strict regulations of the Federal Food, Drug, and Cosmetic Act (FFDCA). Once an ingredient is declared GRAS, it can bypass the FDA’s pre-market review process, allowing it to be used in food even if the FDA has never directly assessed its safety.

It’s important to note that companies can determine that their products are GRAS without notifying the FDA. This self-affirmation process means that there may be no independent review of the safety data.

A few commonly used GRAS substances linked to gastrointestinal issues and cancer:

  1. High Fructose Corn Syrup
  2. Canola Oil 
  3. Guar Gum
  4. Carrageenan
  5. Monosodium Glutamate (MSG)
  6. Xanthan Gum
  7. Artificial Sweeteners (saccharine, aspartame, sucralose, neotame, and acesulfame-K)
  8. Artificial Flavors
  9. BHA and BHT
  10. Polysorbate-80

These substances were granted GRAS status in the 1950s or thereafter. They are lab-made, relatively new to our diets, and have not been traditionally consumed.

More research is needed on GRAS substances and the other countless chemicals added to our food. They could be contributing factors to the rising rates of various health issues. Some things to consider:

  • The combined effects of multiple GRAS substances used together are often not studied, potentially leading to unforeseen health impacts.
  • Continuous exposure to certain GRAS substances over a long period could result in cumulative health risks, such as endocrine disruption or carcinogenic effects. 
  • New scientific evidence may emerge that contradicts earlier GRAS determinations, but the lack of a mandatory reassessment process means these substances can remain in the food supply.

73 percent of the food available on grocery store shelves in America is ultra-processed. The US is the leading country in the world for ultra-processed food consumption and Americans get more than half of their daily calories from these ultra-processed sources with foods containing the previously listed chemicals. 

This is a significant departure from our evolutionary diets – which consisted largely of meat, fish, fruits, vegetables, salt, and traditionally processed grains. Not only are we consuming more chemicals than ever before, we are also greatly lacking in vital nutrients that help our bodies function properly.

Other potential factors contributing to gastrointestinal cancers:

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