Colorectal cancer, which includes cancer of the colon and rectum, is one of the most common cancers worldwide.
It affects the large intestine, a vital part of the digestive system that helps absorb water and process waste.
In many cases, this disease develops slowly over a long period of time. It often begins as small growths known as polyps. While many polyps are harmless at first, some can gradually become cancerous if they are not detected and removed.
Doctors have made important progress in finding and treating colorectal cancer. When the disease is discovered early, treatment is often successful. However, late diagnosis can make treatment much more difficult.
Health experts have become increasingly concerned in recent years because colorectal cancer is being diagnosed more often in adults younger than 50, a trend that has raised questions about lifestyle, diet, and other possible risk factors.
A new survey released shortly before National Colorectal Cancer Awareness Month in March has drawn attention to one important issue: many people still do not know that processed meat can increase the risk of colorectal cancer.
The survey was carried out by the Physicians Committee for Responsible Medicine in partnership with Morning Consult. It included 2,202 adults from across the United States and was conducted between February 9 and February 11, 2026.
The results revealed a significant gap in public awareness. Nearly half of those surveyed did not know that eating processed meat is linked to a higher risk of colorectal cancer. This finding is especially important because processed meats are common foods that many people eat regularly without thinking about possible long-term health effects.
Processed meats include products such as bacon, sausages, hot dogs, ham, salami, and many deli meats used in sandwiches. These foods are preserved through methods such as smoking, curing, salting, or adding chemical preservatives.
These processes help improve flavor and extend shelf life, but they can also create substances that may harm the body over time.
Scientists have studied the health effects of processed meat for many years. Research has shown that certain compounds formed during processing can damage cells in the digestive tract.
Repeated exposure to these substances may increase the chances of cancer developing in the colon or rectum. Because of the strength of the scientific evidence, the World Health Organization classified processed meat as a known cause of cancer several years ago.
The survey also explored how people responded after learning about this health risk. Once participants were informed about the connection between processed meat and colorectal cancer, about two-thirds said they would support warning labels on processed meat products.
This suggests that many consumers want clearer information so they can make informed decisions about the foods they buy and eat.
Dr. Joseph Barrocas, an internal medicine physician from North Carolina, expressed concern that so many people remain unaware of this link. His concern reflects a broader public health challenge. Although scientific knowledge about diet and cancer has increased, that information does not always reach the public in a clear and effective way.
Another important finding from the survey was that only about one-third of adults said a healthcare professional had ever discussed the relationship between diet and colorectal cancer with them.
This points to a missed opportunity. Conversations between patients and healthcare providers can play an important role in helping people understand how everyday choices may affect their future health.
Research has consistently shown that diet can influence colorectal cancer risk. People who eat a diet rich in fruits, vegetables, beans, legumes, nuts, and whole grains generally have a lower risk of developing the disease.
One study found that people whose diets were mostly plant-based had about a 22 percent lower risk of colorectal cancer compared with those who regularly consumed meat. Plant foods contain vitamins, minerals, antioxidants, and other natural compounds that help protect cells from damage.
Fiber is another important factor. Fiber is found only in plant foods and helps move waste through the digestive system more efficiently. It also supports healthy gut bacteria, which are increasingly recognized as important for overall health.
Studies suggest that people who consume higher amounts of fiber are less likely to develop colon polyps. Researchers estimate that every additional 10 grams of fiber consumed daily may reduce colorectal cancer risk by around 10 percent.
Lifestyle habits beyond diet also matter. Maintaining a healthy weight, exercising regularly, avoiding tobacco, and limiting alcohol consumption can all help lower colorectal cancer risk. Regular screening remains one of the most effective tools for prevention.
Procedures such as colonoscopies can identify and remove polyps before they become cancerous, helping prevent disease before it starts.
The survey findings highlight an important public health issue. Many people still lack basic knowledge about dietary factors linked to colorectal cancer.
Greater public education, clearer food labeling, and more discussions between healthcare professionals and patients could help close this knowledge gap. Better awareness may encourage healthier eating habits and lead more people to participate in recommended screening programs.
It is important to note that surveys measure awareness and opinions rather than direct health outcomes. More research will be needed to determine whether educational campaigns and warning labels can change behavior and ultimately reduce cancer rates.
Even so, the survey shows that many people are willing to learn and want access to clear information.
The findings provide a reminder that small daily choices can have long-term effects on health.
By understanding the risks linked to processed meat, eating more plant-based foods, increasing fiber intake, and keeping up with recommended screenings, people may be able to reduce their chances of developing colorectal cancer. Greater awareness today could help prevent illness and save lives in the future.
The survey was conducted by the Physicians Committee for Responsible Medicine and Morning Consult in February 2026.
If you care about cancer, please read studies that artificial sweeteners are linked to higher cancer risk, and how drinking milk affects risks of heart disease and cancer.
For more health information, please see recent studies about the best time to take vitamins to prevent heart disease, and results showing vitamin D supplements strongly reduces cancer death.
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