Colorectal cancer, which includes cancers of the colon and rectum, is one of the most common cancers in the world. It affects the large intestine, which helps the body absorb water and remove waste.
The disease often starts as small growths called polyps that can slowly turn into cancer over many years. When it is found early, treatment is often successful, but late diagnosis can be much harder to treat. Doctors are also becoming more concerned because more adults under the age of 50 are being diagnosed with this cancer.
New research published in February 2026, just before National Colorectal Cancer Awareness Month, shows that many people still do not know about one of the biggest food-related risks for this disease.
The survey was carried out by the Physicians Committee for Responsible Medicine together with Morning Consult between February 9 and 11, 2026. It included 2,202 adults across the United States.
The survey found that nearly half of the people questioned did not know that eating processed meat increases the risk of colorectal cancer. Processed meats include bacon, sausages, hot dogs, ham, and deli meats. These foods are preserved by smoking, curing, or adding chemicals to help them last longer and improve their flavor.
For many years, scientists have found that these processing methods can create harmful substances that may damage the cells lining the digestive system. Because of the strong evidence, the World Health Organization has already classified processed meat as a known cause of cancer. Even so, many people are still unaware of this link.
After learning about the cancer risk, about two out of three people in the survey said they would support warning labels on processed meat products. Dr. Joseph Barrocas, an internal medicine specialist from North Carolina, said it is worrying that so many people do not know about this risk. He also noted that colorectal cancer has become one of the leading causes of cancer deaths in younger adults.
The survey also found that only about one-third of adults had ever talked with a health care professional about the connection between diet and colorectal cancer. Experts believe these conversations are important because healthy eating can lower the risk of disease. Better communication may help more people make informed choices before health problems develop.
Research has shown that people who eat more fruits, vegetables, beans, and whole grains usually have a lower risk of colorectal cancer. One study found that people eating mostly plant-based foods had about a 22% lower risk than those who regularly ate meat. Plant foods also provide fiber, which helps food move through the intestines and supports healthy gut bacteria.
Studies suggest that people who eat the most fiber are less likely to develop colon polyps, which can become cancer over time. Researchers estimate that every extra 10 grams of fiber eaten each day may reduce the risk of colorectal cancer by about 10%.
Staying active, keeping a healthy weight, avoiding smoking, limiting alcohol, and having regular screening tests such as colonoscopies can also lower the risk.
The survey highlights an important public health problem. Although scientists have learned a great deal about diet and cancer, many people still do not know the facts.
Better education, clearer food labels, and more discussions with doctors may help prevent many future cases. Because this was a survey of opinions and knowledge, it did not measure whether people changed their eating habits or health outcomes, so more research is still needed.
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