An analysis using artificial intelligence (AI) on metabolic byproducts and the gut microbiome has identified dietary factors as a key cause of early-onset cancer.
Published in the scientific journal NPJ Precision Oncology, a team from the Cleveland Clinic healthcare system in the U.S. highlighted that dietary-derived molecules, known as metabolites, play a significant role in triggering colorectal cancer.
These metabolites are linked to a popular food group widely consumed by the younger generation through an industrial-style diet: red meat, particularly processed red meat.
A diet high in red and processed meat increases the risk of colorectal cancer – (AI illustration: Thu Anh).
Colorectal cancer is the third most common cancer and the second leading cause of cancer-related deaths worldwide, according to the World Health Organization (WHO).
Previously, this type of cancer primarily occurred in older adults. However, recent reports suggest that the age of onset for this cancer appears to be decreasing.
To investigate the causes, the American research team developed an AI algorithm to integrate and analyze existing research datasets, clarifying which factors are most strongly associated with the early onset of this dangerous cancer.
They also focused on the status of the gut microbiome, which plays a crucial role in maintaining a healthy digestive system.
According to SciTech Daily, they discovered that younger colorectal cancer patients had higher levels of metabolites related to the production and metabolism of a specific amino acid called arginine and higher urea cycle activity compared to older individuals.
These differences may be linked to long-term consumption of red and processed meat.
More importantly, elevated levels of these metabolites may harm the gut microbiome and promote colorectal cancer.
Thus, the findings add to the body of evidence suggesting that diet plays a significant role in the decreasing age of onset for certain types of cancer.
Red meat (including pork, beef, lamb, etc.) has a certain value in the diet, but research has long indicated that excessive consumption can pose numerous health risks.
Therefore, scientists recommend reducing the intake of red and processed meat as an essential and effective measure to prevent colorectal cancer in young and middle-aged individuals.
