Colorectal cancer is now the leading cause of cancer death in men under 50 and the second leading cause in women under 50 in the United States, according to the American Cancer Society’s 2024 report released on January 17, 2024. One reason researchers keep coming back to is processed meat, a category that includes bacon, sausage, hot dogs, and deli meats. Federal health agencies and cancer researchers say it is not the only explanation, but it is one of the clearest diet-related risks tied to bowel cancer.
Processed meat is the most clearly identified food risk
The World Health Organization’s cancer agency, IARC, classified processed meat as carcinogenic to humans in 2015 after reviewing more than 800 studies from several countries. That classification placed processed meat in Group 1, meaning there is strong evidence it can cause cancer, including colorectal cancer, according to IARC.
The American Institute for Cancer Research has also stated that eating processed meat increases colorectal cancer risk, and its guidance says there is no amount that can be called risk-free. The group cites evidence that just 50 grams a day, roughly one hot dog or a few slices of bacon, is linked to about an 18% higher colorectal cancer risk.
What this means in the U.S., including younger adults
In the United States, the American Cancer Society estimated about 106,590 new colon cancer cases and 46,220 new rectal cancer cases for 2024. The same report said colorectal cancer diagnoses in people 55 and older have been falling for decades, largely because screening improved, but rates in younger adults have been climbing.
Researchers have not said processed meat alone explains the increase among younger Americans. The National Cancer Institute and ACS have both pointed to a mix of factors, including obesity, low physical activity, alcohol use, low-fiber diets, and changes in the gut microbiome. No single U.S. agency has released a percentage showing how much of the rise is directly caused by processed meat.
Why scientists keep focusing on diet and daily habits
Scientists have studied several biological reasons processed meat may raise risk. The National Cancer Institute says processed meats can contain chemicals formed during curing, smoking, or preserving, including N-nitroso compounds, and high-heat cooking can also create compounds linked to DNA damage.
For shoppers and families, the practical takeaway is narrower than the headlines. U.S. health guidance does not say people must avoid all meat, but cancer groups including ACS and AICR recommend limiting processed meat and building meals around foods with more fiber, such as beans, vegetables, and whole grains. Screening still matters too: the U.S. Preventive Services Task Force recommends colorectal cancer screening starting at age 45 for average-risk adults, a guideline that remains in effect nationwide.
