Nearly Half of U.S. Adults Unaware of Processed Meat and Colorectal Cancer Risk

Hot dogs, bacon, and deli sandwiches are staples in many American diets. Though, a new poll reveals that nearly half of U.S. Adults are unaware that consuming these and other processed meats increases their risk of colorectal cancer.

The findings, while disappointing, aren’t entirely surprising, according to Anna Herby, DHSc, RD, CDCES, a nutrition education specialist with the Physicians Committee for Responsible Medicine (PCRM). “We certainly wish more people knew about the link,” Herby told Healio. “The fact that half of the population does know shows the health care community is making progress in terms of helping people become aware of the connection, but there is still a lot more work to do.”

Processed Meat Classified as a Carcinogen

The International Agency for Research on Cancer (IARC) classifies processed meat as a Group 1 carcinogen, indicating sufficient evidence of a causal link to cancer in humans. This classification places it alongside known carcinogens like tobacco, asbestos, and alcohol.

A recent online poll conducted by PCRM in collaboration with Morning Consult, involving 2,200 U.S. Adults between February 9-11, showed that slightly more than half (55%) of respondents recognized the increased colorectal cancer risk associated with processed meat consumption. Five percent believed it reduced risk, 15% thought it had no effect, and 25% were unsure.

Awareness Varies by Demographics

Awareness of the association varied across demographic groups. Older adults (65 years and older) demonstrated higher awareness (68%) compared to younger adults (18-34 years, 47%). Individuals with higher household incomes (over $100,000, 78%) and college degrees (70%) also showed greater understanding than those with lower incomes (under $50,000, 46%) and no college degree (46%).

This disparity is particularly concerning given the rising incidence of early-onset colorectal cancer – cases diagnosed in individuals under 50. According to an American Cancer Society report, colorectal cancer is now the leading cause of cancer death among adults younger than 50.

“Prior research shows that people who are diagnosed with colon cancer at a younger age tend to eat more processed meats than people who are diagnosed at a later age, so improving knowledge in that group could be an opportunity to prevent some younger-onset cases,” Herby said.

The Evidence is “Incontrovertible”

Rebecca L. Siegel, MPH, senior scientific director of surveillance research at the American Cancer Society, emphasized the strength of the evidence. “The evidence with regard to processed meat is incontrovertible,” she said. “Learning only 50% of adults are aware of this is surprising. People don’t desire to be told that processed meat is a carcinogen. Sometimes when we hear something we don’t want to hear, it doesn’t sink in.”

Siegel also clarified that the price of processed meat doesn’t mitigate the risk. “It doesn’t matter how much it costs,” she said. “It’s still processed. Many people think the more you pay, the healthier the product, but that’s not true for processed meat.”

Support for Warning Labels

The poll revealed that 64% of respondents would support warning labels on processed meat products specifying the cancer risk, after learning about the link. Nine percent opposed such labels, while 27% were undecided.

“Oftentimes people don’t want warning labels or any kind of regulation, so I was surprised – and very glad – to notice so many people would support them,” Herby said. “That is a step in the right direction.”

A Need for Improved Communication

The poll also highlighted a gap in communication between healthcare professionals and patients. While over half (62%) of respondents had received information about nutrition’s effect on colorectal cancer risk, only one-third (33%) received this information from a healthcare professional. Other sources included social media (26%), friends or family (25%), online news (21%), and TV news (18%).

Shikha Jain, MD, FACP, associate professor of medicine at the University of Illinois Cancer Center, stressed the importance of clinicians proactively discussing these risks with their patients. “We need to be more direct and more consistent in how we communicate the risks associated with diets high in processed meats,” Jain said. “As clinicians, we have a responsibility not just to treat disease but to prevent it.”

Herby recommends clinicians encourage patients to avoid processed meat altogether. “There really is no safe amount,” she said. Discussions should also address reducing red meat consumption and increasing intake of fruits, vegetables, beans, whole grains, and high-fiber foods.

PCRM offers continuing medical education courses, an annual nutrition and medicine conference, and resources like its Nutrition Guide for Clinicians to help healthcare professionals stay informed.

Sources:

• Herby, A. (Physicians Committee for Responsible Medicine).
• Jain, S. (University of Illinois Cancer Center).
• Siegel, R.L. (American Cancer Society).