Cancer Study Awareness of Link Between Processed Meat Consumption and Colorectal Cancer Limited

A new poll by the Physicians Committee for Responsible Medicine has found out that almost half of the adults in the USA are not aware that eating processed meat increases colon cancer risk. On the other hand, research says that plant-based diet reduces the risk by 22 %.

Washington, D.C./USA – Just before National Colorectal Cancer Awareness Month begins in March, a new Physicians Committee for Responsible Medicine/Morning Consult poll found that nearly half of Americans aren’t aware that eating processed meat increases the risk of developing colorectal cancer. The poll, which was conducted among 2,202 U.S. adults between Feb. 9 to 11, 2026, also found that after being informed that processed meat consumption increases colorectal cancer risk, two-in-three adults would support the implementation of warning labels of colorectal cancer risk on processed meat products.

“In light of colorectal cancer now being the leading cause of cancer deaths in adults under 50, it’s concerning that so many people still don’t know about the strong connection between eating processed meat and the risk of developing colorectal cancer,” said Joseph Barrocas, MD, an internal medicine specialist from Huntersville, N.C.

But on a positive note, Dr. Barrocas said, the survey shows that many people want that information.

The poll also revealed that just one-third of adults say they’ve received information from a health care professional about the link between processed meat consumption and colon cancer.

“More health care practitioners have to be educated about the link between diet and colorectal cancer,” Dr. Barrocas said, “and in addition to recommending screening, discuss with patients the protective benefits of a diet rich in fruits, vegetables, grains, and beans.”

Research has shown:

• Those following a plant-based diet had a 22 % lower risk for all types of colorectal cancers compared with those who consumed an omnivorous diet. Plant-based diets may be especially protective, because fruits, vegetables, whole grains, and legumes are packed with cancer-fighting phytochemicals.

• Maintaining a healthy weight, avoiding alcohol, and exercising regularly decrease the risk of developing colorectal cancer.

• Fiber—or the roughage that gives plant foods their bulk—helps fight colorectal cancer. One study found that those that consumed the most fiber had a 72 % lower risk of developing colon polyps—which can be precursors to colorectal cancer—compared with those who consumed the least fiber. A high-fiber diet prevents damage to the intestines and speeds up digestive transit.

“Research shows that for every 10 grams of fiber we eat each day, we can lower our colorectal cancer risk by up to 10 %,” said Anna Herby, DHSc, RD, CDE, nutrition education specialist for the Physicians Committee. “Simple ways to get that in include eating a little over a cup of raspberries, 2 tablespoons of chia seeds, or two-thirds cup of black beans.

In March, the Physicians Committee’s Food for Life plant-based nutrition and cooking class program—developed by doctors and dietitians—is offering classes online and across the United States to teach participants how food can fight cancer.

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