I'm a doctor on the frontlines of America's colon cancer crisis and I think a few common ingredients may be responsible

Dr Maria Abreu is on the cutting edge of one of the biggest health tragedies in a generation. The above graph shows the rise of colorectal cancer in Americans under 50 in the last two decades A recent study from researchers in Florida suggests that seed oils and other ultra-processed foods could lead to inflammation and fuel a rise in colon cancers High fructose corn syrup was introduced in the 1970s as a bid to stabilize food prices. Chronic inflammation can also lead to inflammatory bowel conditions like Crohn's disease and ulcerative colitis, which Dr Abreu said 'significantly' raises the risk of colon cancer. Dr Abreu said: 'Chronic inflammation leads to colon cancer, and I suspect that's transformative in this new rise of young people developing colon cancer.' High fructose corn syrup is extremely common in popular foods because a small amount is incredibly sweet, making it cost-effective for food manufacturers Joe Faratzis, 34, from Los Angeles, is pictured above in his twenties before his stage-four colon cancer was detected and during treatment which began in 2020 Emulsifiers are common additives that help give dairy-free and low- and non-fat foods their combined and creamy texture.