A growing body of research suggests a link between frequent prompt-food consumption and an increased risk of early-onset colorectal cancer, a disease increasingly diagnosed before age 50. A new Moroccan study adds to this evidence, finding a significant association between regularly eating fast food and developing colorectal cancer at a younger age.
The research, titled “Fast Food Consumption Patterns Among Moroccan Adults and Their Association with the Risk of Early-Onset Colorectal Cancer,” was conducted by a team of researchers at the Faculty of Medicine and Pharmacy of Tangier, Abdelmalek Essaadi University, and published in February in the journal Clinical Nutrition ESPEN. This finding is particularly relevant as colorectal cancer rates continue to rise globally, prompting investigations into modifiable risk factors.
The study highlights a concerning trend: a shift in dietary habits, particularly in countries like Morocco, with increased consumption of fast food, processed foods high in refined sugars, red and processed meats, and saturated fats. Researchers sought to determine if these dietary changes contribute to the rising incidence of cancer among younger adults.
Three Fast-Food Meals a Week Linked to Higher Risk
To assess the impact of these eating habits on cancer rates in young people, researchers conducted a matched case-control study involving 616 participants: 308 patients diagnosed with colorectal cancer and 308 healthy individuals.
Dietary intake was evaluated using a validated food frequency questionnaire (FFQ). The team then used statistical analysis to assess the relationship between fast-food consumption and the risk of early-onset colorectal cancer.
The average age of participants was approximately 55 years in both groups. Individuals under the age of 50 comprised 34.1% of the cancer cases and 37% of the control group. The colon was the most common tumor site, accounting for 57.8% of cases.
The results revealed that frequent fast-food consumption was significantly associated with an increased risk of early-onset colorectal cancer, especially among those who ate it more than three times a week. The risk was notably higher in this group. Among younger participants, 59% of those with cancer reported eating fast food, compared to only 0.9% of the control group – a statistically significant difference (p < 0.001).
The study too identified other contributing factors. Alcohol consumption was strongly linked to increased risk. Conversely, a higher socioeconomic status, consuming more than 200 grams of fruits and vegetables daily, and eating legumes at least twice a week were associated with a protective effect.
These findings suggest that traditional plant-rich diets may help reduce the risk of colorectal cancer. The research underscores the importance of dietary choices in cancer prevention and highlights the potential benefits of adopting healthier eating patterns.
