Colorectal Cancer Linked With Adverse Sexual Health Outcomes
As new colorectal cancer (CRC) cases and related mortality continued to decline among Canadians older than 50 years, a new finding emerged: An increased risk for sexual health conditions in women with CRC, especially those with early-onset CRC (diagnosed in women younger than 50 years). These patients have as much as a 90% higher risk for dyspareunia compared with cancer-free peers.
Other striking findings of the recently published study included elevated risks for premature ovarian failure, pelvic inflammatory disease (PID), and endometriosis among women with CRC.
Study co-author Mary De Vera, PhD, a pharmacoepidemiologist and assistant professor of pharmaceutical sciences at the University of British Columbia (BC) in Vancouver, was diagnosed with early-onset CRC at age 36 years. 'The motivation for me to look at sexual and reproductive health outcomes stemmed from my own lived experience,' she told Medscape Medical News.
Mary De Vera, PhD
The study was published online on June 1 in the Journal of the National Cancer Institute .
Sexual Health Challenges
The researchers conducted a population-based cohort study to evaluate the impact of CRC on the following six outcomes: Dyspareunia, abnormal bleeding outside pregnancy, PID, endometriosis, premature ovarian failure (ie, early menopause in women younger than 40 years), and at least one hormone replacement therapy prescription.
Eligible participants were identified in BC administrative health data (which contains linked healthcare visits and the BC Cancer Registry) and included patients assigned female at birth who were diagnosed with CRC between January 1, 1985, and December 31, 2017 (n = 25,402). These participants were matched by age and sex 1:10 to cancer-free controls (n = 254,020). The participants were further stratified by age (≤ 39 years, ≥ 40 years), and sensitivity analyses were conducted to explore the association between sociodemographic and cancer-related factors (eg, cancer site or treatment type) on sexual health outcomes.
The most common cancer sites were the left colon (39.8%) and rectum (28.8%), and the most frequent treatments were surgery (42.9%) and chemotherapy (35.5%). Overall, participants with CRC had more healthcare encounters in the previous year than matched control individuals did (15.1 vs 10.9; P < .0001).
Women with CRC had a 67% higher risk for dyspareunia compared with women without cancer. 'When we further stratified them by age, the risk actually rose to 90% in females diagnosed before age 40,' said De Vera.
Treatment-related effects were common. Sensitivity analysis demonstrated an increased dyspareunia risk with surgery (hazard ratio [HR], 1.23), chemotherapy (HR, 1.25), and radiation (HR, 1.24). Women receiving chemotherapy had an increased risk for abnormal bleeding (HR, 1.24).
CRC was associated with increased PID risk (HR, 3.42). Cancer site and treatment were independently associated with increased risk. For example, the risk for PID increased by 80% in participants diagnosed with CRC in the left colon and by 121% for rectal CRC. Radiation treatment was associated with a 56% increased risk.
Additional notable findings included a 95% higher risk for endometriosis across all ages, with an 80% increase noted in women who had received surgery. Risk for premature ovarian failure appeared to increase more significantly in younger women with CRC than in those without (HR, 1.75). Chemotherapy was associated with a 164% higher risk.
Causation Unclear
De Vera pointed to a surprising but important finding related to the timing of diagnosis. 'We were finding that a lot of sexual health issues were diagnosed in the 3-4 years after the original cancer diagnosis, which showed me that a lot of these issues were surfacing during the survivorship stage,' she said.
However, the study is not without limitations. Though findings suggested that there is an effect of cancer itself and that many of the conditions were being driven by cancer treatments, these effects have not been clearly delineated or defined.
De Vera also said that the increase in health encounters amongst women with CRC suggested that certain drivers (eg, pain during or after sex) might not have been captured in the medical records.
Jaclyn Madar, MD, assistant professor of obstetrics and gynecology at McGill University and clinician at Sir Mortimer B. Davis Jewish General Hospital in Montreal, told Medscape Medical News that although pain disorders like endometriosis or dyspareunia can affect pleasure during intercourse, it's important to note that not all patients face the same situation.
Jaclyn Madar, MD
'When you have a woman with sexual pain, you really have to look into what the cause of it might be, regardless of age,' said Madar, who was not involved in the study.
'What's front of mind for a lot of these women is to treat the cancer, and then afterward deal with the aftermath,' she said. 'It doesn't seem to me that it is integrated into the care, and I believe that it's important to warn that when they go through certain types of chemo, for example, they'll probably enter early menopause or have menopause symptoms.'
Madar noted that the prevalence of many of these conditions is difficult to estimate, namely because patients don't always volunteer the information, and diagnosis is often delayed. For CRC in particular, radiation can have significant effects on vaginal tissues and cause vaginal stenosis, while surgical treatments have a domino effect: Post-op pain near the rectum can lead to pelvic floor muscle spasms and subsequent dyspareunia.
'The findings will lead to greater awareness and better communication,' said De Vera hopefully.
The study was funded by grants from the Canadian Institutes of Health Research. De Vera and Madar reported having no relevant financial relationships.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
13 hours ago
- Yahoo
10 best and worst deli meats you can buy at grocery stores in Canada, ranked by a nutrition coach: Turkey breast, ham, roast beef and other popular meats
Deli meats are a convenient go-to for lunches, charcuterie boards and grab-and-go snacks. Some are lean, protein-packed choices that make lunch a little easier. Others are heavy on sodium and saturated fat, with a side of added preservatives. For Canadians navigating the deli counter, it's worth learning the difference between a healthy pick and an ultra-processed one. Health Canada classified deli meats as highly processed foods, and for good reason. Many varieties are packed with salt and preservatives, which have been linked to increased risks of heart disease and colorectal cancer. That doesn't mean you have to give them up entirely, but it does make it important to choose wisely regarding which options deserve a regular spot in your rotation. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. As a nutrition coach, I know consistently eating balanced meals sometimes means choosing convenience. Deli meats are a super quick source of protein that can help people create more nutritious meals when they're short on time. Here, I've ranked 10 of the most common deli meats found in Canadian grocery stores — like turkey breast, ham, roast beef and Canadian-style bacon — using nutritional breakdowns and official health recommendations to give you a clear picture of what you can safely add to your cart and what might be worth rethinking. Processed meat has been under scrutiny for years. In 2015, the World Health Organization classified processed meats (like bacon, ham and bologna) as Group 1 carcinogens, meaning there's sufficient evidence linking them to colorectal cancer. In response, the Canadian Cancer Society recommended limiting red and processed meat to three servings or fewer per week. But that doesn't mean you have to cut out deli meats completely. You can enjoy them occasionally as part of a balanced diet, especially if you choose leaner, lower-sodium options. The key is to read labels carefully and prioritize minimally processed sources of protein whenever possible. You should also keep an eye on portion sizes to limit your overall exposure to high sodium and fat in processed meats. Health Canada uses 56 g as the serving size for sliced meats like turkey, chicken, ham, and roast beef, which is about two slices of typically sized deli meats. Claims you see on the front of deli meat packaging like "natural," "nitrate-free" or "artisan" aren't regulated in Canada. Instead, check the Nutrition Facts table and ingredients list. Here's what to aim for: Protein: At least 8 to 10 g per 56 g serving Sodium: Preferably under 500 mg per serving (Canada's recommended sodium limit is 2,300 mg/day) Fat: Lean options will have 2 g or less per serving Ingredient list: Shorter is better. Look for real cuts of meat ("turkey breast" or "top round") over vague blends ("mechanically separated meats"). To create this list, I started with Canada's most common and popular deli-style meats — turkey, chicken, ham and roast beef — and added a few popular extras like prosciutto, back bacon and Montreal smoked meat. Each meat was ranked using: Nutrition per 56 g serving: Protein, fat and sodium Processing level: Is it oven-roasted, cured, smoked or ultra-processed? Health guidelines: from Health Canada, Heart & Stroke Foundation and the Canadian Cancer Society Health Canada recommended limiting highly processed foods and keeping sodium intake under 2,300 mg per day. The Canadian Cancer Society also advised eating no more than three servings of red or processed meat per week. These guidelines shaped the cutoff points I used in this ranking. Per 56 g (about two slices): Calories: 56 Protein: 12 g Fat: 0.3 g (Saturated: 0.06 g) Sodium: 431 mg Carbohydrates: 1.1 g Turkey is a popular protein (Canadians spent about $466 million on turkey in 2024). It's lean, relatively low in fat and delivers a decent protein hit per serving. The ultra-lean turkey option from Schneider's is low in fat and sugar, high in protein and made with straightforward ingredients. Its sodium is moderate compared to most deli options. For health-conscious shoppers, this is a consistent front-runner. Per 56 g (about three slices): Calories: 56 Protein: 9 g Fat: 1.4 g (Saturated: 0.35 g) Sodium: 438 mg Carbohydrates: 0.9 g Chicken is the most popular meat in Canada by a landslide, but hasn't been a top choice as a deli meat until more recently. Chicken is a great deli option since it's more nutritionally balanced than other cuts. Olymel's version is nitrite-free, sans preservatives and contains solid lean protein, minimal fat and moderate sodium. It's a reliable choice if you want to avoid preservatives, and its flavour is neutral enough to include in sandwiches or wraps. Per 56 g (about eight to nine slices): Calories: 58 Protein: 12 g Fat: 1.1 g (Saturated: 0.6 g) Sodium: 464 mg Carbohydrates: 1.1 g Red meat has a bad rap, and while it's best to limit your overall intake, lean cuts will give you a hefty serving of protein with minimal fat, plus iron and vitamin B12. A grocery store staple, Maple Leaf's Natural Selections Roast Beef, is gluten- and nitrite-free, made from natural ingredients and has a clean, lean protein profile. With about 12 grams of protein and just over 1 gram of fat per serving, it'll help keep you full with moderate sodium. Per 56 g (about four slices): Calories: 56 Protein: 11g Fat: 2g (Saturated: 0.6g) Sodium: 481mg Carbohydrates: 0g Pork-based deli meats like ham and salami are the most popular type in Canada, but they can also be higher in fat and sodium. One exception is lean ham, including Olymel's smoked black forest version, which is nitrite-free, gluten-free and made with natural ingredients. At just 2 g of fat and 11 g of protein per serving, it's leaner than many traditional ham products, but sodium is moderate at around 20 per cent of the daily value. Keep in mind, even lean ham varieties can add up in sodium, so limit servings to once per week or swap in turkey to stretch your intake. Per 56 g (about three to four slices): Calories: 47 Protein: 9 g Fat: 0.6 g (Saturated: 0 g) Sodium: 455 mg Carbohydrates: 1.2 g (Sugars: 1.2 g) Ziggy's, which is a Loblaw brand, makes a smoked turkey that is extra lean and decently high in protein. It would make a killer sandwich paired with veggies and honey mustard on high-fibre bread. But sodium is still an issue at 20 per cent of your daily recommended amount in a 56 g serving. Choose this for extra flavour once in a while, but for more frequent bites, substitute lower-sodium cooked turkey. Per 56 g: Calories: 59 Protein: 8 g Fat: 2 g (Saturated: 0.66 g) Sodium: 421mmg Carbohydrates: 2 g (Sugars: 1 g) Peameal bacon — what non-Canadians ironically call Canadian bacon — is a leaner alternative to traditional bacon, and Lou's version holds up relatively well. It's low in fat and calories, but sodium still climbs to nearly 30 per cent of the daily limit in a single serving, which is 85 g (two slices), according to the package. Stick closer to a 56 g serving, or go with a single slice to limit your sodium intake. Per 56 g (about two slices): Calories: 61 Protein: 8 g Fat: 3 g (Saturated: 1 g) Sodium: 479 mg Carbohydrates: 1 g No Canadian deli meat list would be complete without Montreal-style smoked meat, used to make the classic sandwich on whole grain rye with mustard or paired with sauerkraut and Swiss cheese in a Reuben. M&M Food Market Montreal Smoked Meat gets high praise from customers for its tenderness and authentic flavour. Although it's not overly salty and less processed than salami and many cured meats, it's still moderately high in fat and sodium. It has a decent amount of protein from lean brisket, but its preparation means it's best positioned midway in the list as an occasional protein swap for sandwiches or charcuterie. Per 56 g: Calories: 78 Protein: 10 g Fat: 4 g (Saturated: 2 g) Sodium: 493 mg Carbohydrates: 0.6 g (Sugars: 0.6 g) Traditional kolbassa can be pretty fatty, but this European-style lean ham version from Piller's is higher in protein with moderate fat. The sodium content is respectable for a ham product, but it nearly hits 20 per cent of the daily limit with just 493 g in a 56 g serving (the package serving suggestion is 100 g with 880 mg sodium). The ingredient list is traditional, though it includes nitrates. Try pairing a small portion with extra veggies to balance sodium intake. Per 56 g (about three to four slices): Calories: 134 Protein: 16 g Fat: 8 g (Saturated: 3 g) Sodium: 986 mg Carbohydrates: 1 g (Sugars: 0 g) San Daniele is a brand owned by Ontario-based company Sofina Foods, which makes a range of authentic Italian charcuterie meats. This juniper-scented smoked prosciutto is rich in flavour, blending Italian salt-curing with Central European smoking. It's high in sodium, though — nearly 1,000 mg per 56 g serving — and moderately fatty. A little goes a long way, making it better suited to charcuterie boards in small portions (the package suggests 30 g) with fresh fruit, greens or whole grains to balance the saltiness. Per 56 g (about 10 to 11 slices): Calories: 224 Protein: 15 g Fat: 17 g (Saturated: 6.5 g) Sodium: 653 mg Carbohydrates 1.9 g (Sugars: 0 g) For a deli salami, this German-style option from Schneider's edges out other brands with its higher protein and slightly less sodium content than other brands. Still, it's high in fat and saturated fat, which places it near the bottom of the health rankings. Enjoy this one occasionally or pair it in small amounts (the suggested serving size is 30 g) with high-fiber, low-sodium ingredients like whole grain crackers or crisp vegetables.
Yahoo
a day ago
- Yahoo
Colorectal cancer isn't an 'old person's disease,' advocates warn. A stage 4 cancer survivor shares 5 things you should never do if you want to avoid the disease
Colorectal cancer is a serious health risk for many Canadians — including people under age 50. More than 25,200 people were diagnosed with colorectal cancer in 2024, making it the fourth most commonly diagnosed cancer in Canada last year. Now, advocates want all provinces and territories to lower the screening age for the disease to 45. "Our objective is to ensure that young Canadians do not ignore the signs and symptoms just because of their age and that they are aware of their family medical history and risk level, as we call on our provincial and territorial health ministries to lower the screening age for colorectal cancer throughout the country to 45," Barry Stein, president and CEO of Colorectal Cancer Canada, explains in a press release on Tuesday. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. The non-profit adds that colorectal cancer might be perceived as an "old person's disease," but shares that early-onset colorectal cancer is on the rise and that cancer doesn't care about your age. Most new cases still occur in people age 50 and above, but Canadians born after 1980 are two to two-and-a-half times more likely to be diagnosed with colorectal cancer before age 50 compared to earlier generations. According Colorectal Cancer Canada, 26 people die from the illness everyday on average, with around 69 people receiving a diagnosis daily. For 2024, it was estimated that 9,400 Canadians died from colorectal cancer, making up 11 per cent of all cancer deaths last year. Colorectal cancer cancer grows more slowly than some other cancer and can stay in the colon or rectum for months or even years. If left untreated, it can spread to other parts of the body, but if found early, colorectal cancer can often be cured. This is why Stein points out that colorectal cancer can be preventable through lifestyle choices, awareness of symptoms and early screening. In 1995, while juggling the demands of his legal career, Stein began noticing various concerning symptoms. Those included blood in his stool, migraines, abdominal pain and nausea, which he dismissed as related to stress. "I was turning 41 at the time and had no idea what cancer even was," Stein recalls in a previous interview with Yahoo Canada. "People didn't say that word so much in 1995, let alone colorectal cancer. These were symptoms that came and went, so I ignored them." It wasn't until he finally had a fecal occult blood test and colonoscopies that the diagnosis hit: Stage IV colorectal cancer, which had spread to his liver and lungs. Still, Stein stresses a person's health doesn't have to get to this point; he shares five things Canadians should and shouldn't do to help prevent colorectal cancer. Unexplained changes in bowel habits, blood in the stool, persistent abdominal pain, unexplained weight loss or fatigue should never be symptoms you ignore. These signs might also be linked to other gastrointestinal conditions, including ulcers, Crohn's disease or hemorrhoids, according to the Colorectal Cancer Canada website. That means "just because you have these symptoms doesn't mean you have colon cancer," Stein adds. "But they are a reason to be checked out." Regular screenings are important because colorectal cancer often develops from precancerous polyps, or growths in the colon or rectum. Catching and removing these polyps early can prevent them from becoming cancerous. Starting at age 50, you should undergo routine fecal occult blood tests and colonoscopies. Even though everybody has the right to get screened starting at age 50, the Canadian Partnership Against Cancer states the "screening participation rate across the country is still below the national target of 60 per cent." Despite this, Colorectal Cancer Canada highlights that the screening guidelines have effectively reduced cancer rates in those over age 50, demonstrating their life-saving potential. However, there is a rise in cases among younger adults, particularly those with a family history of colorectal cancer, Stein notes. These individuals are often diagnosed at a later stage because they are not getting screened and health-care professionals may not suspect cancer at a young age. If you're under 50 and experiencing related symptoms, or have a family history of colorectal cancer or polyps, you may need to start screening early. "Speak to your doctor about your personal testing plan," the organization advises. The Foods That Fight Cancer program by Colorectal Cancer Canada recommends eating a diet rich in whole grains, fruits and vegetables. These foods are high in fibre, which helps keep the digestive system healthy and can lower the risk of colorectal cancer. In addition to these foods, the program advises limiting the intake of processed meats and red meat, which are associated with a higher risk of colorectal cancer. It also recommends reducing the amount of alcohol and sugary beverages you drink. Highly processed foods should be minimized as well. By making these dietary changes, the risk of developing colorectal cancer can be minimized, Stein points out. Incorporate regular exercise into your routine, as physical inactivity is a significant risk factor for colorectal cancer. Stein highlights, "Having a sedentary lifestyle, in other words, being a couch potato, is a risk factor." Staying active not only helps maintain a healthy weight but also reduces the risk of colorectal cancer. According to Colorectal Cancer Canada, regular physical activity can lower the risk by improving bowel function and reducing inflammation. Discuss your family history of colorectal cancer with a health-care provider so you understand the risk. If you have a first-degree relative — such as a parent, sibling or child — who's had colorectal cancer, your risk is higher. Shared genetics and lifestyle factors contribute to this increased risk, according to Colorectal Cancer Canada. Moreover, genetic syndromes like Lynch syndrome (hereditary nonpolyposis colorectal cancer) can elevate your risk further. People with Lynch syndrome are more likely to develop colorectal cancer, often at a younger age. Other inherited conditions, like familial adenomatous polyposis (FAP), which causes numerous polyps in the colon and rectum, also heighten the risk. "Your age and generic history of your family are risk factors that you can't control," Stein says, adding the goal is to focus on what can be controlled, like eating healthier foods and exercising. Prevention is often more straightforward than treatment, which can be invasive and challenging. As Stein states, "it's so much easier to prevent something (than to treat it)." "All you have to do is get a kit, poop in your toilet, send it to the lab with a little stick and you find out if it's positive," Stein explains. If it does turn out positive, you would then go for a colonoscopy so that the polyp can be located. "If there is a polyp, they remove it and you catch the cancer early. Otherwise, you go through what I went through, which is quite challenging, to say the least. And at worst, people die." By focusing on early screening and prevention, potential issues can be caught early before developing into cancer, ultimately saving lives and reducing the burden of treatment.
Yahoo
2 days ago
- Yahoo
Colorectal cancer isn't an 'old person's disease,' advocates warn. A stage 4 cancer survivor shares 5 things you should never do if you want to avoid the disease
Colorectal cancer is a serious health risk for many Canadians — including people under age 50. More than 25,200 people were diagnosed with colorectal cancer in 2024, making it the fourth most commonly diagnosed cancer in Canada last year. Now, advocates want all provinces and territories to lower the screening age for the disease to 45. "Our objective is to ensure that young Canadians do not ignore the signs and symptoms just because of their age and that they are aware of their family medical history and risk level, as we call on our provincial and territorial health ministries to lower the screening age for colorectal cancer throughout the country to 45," Barry Stein, president and CEO of Colorectal Cancer Canada, explains in a press release on Tuesday. This article is for informational purposes only and is not a substitute for professional medical advice, diagnosis or treatment. Contact a qualified medical professional before engaging in any physical activity, or making any changes to your diet, medication or lifestyle. The non-profit adds that colorectal cancer might be perceived as an "old person's disease," but shares that early-onset colorectal cancer is on the rise and that cancer doesn't care about your age. Most new cases still occur in people age 50 and above, but Canadians born after 1980 are two to two-and-a-half times more likely to be diagnosed with colorectal cancer before age 50 compared to earlier generations. According Colorectal Cancer Canada, 26 people die from the illness everyday on average, with around 69 people receiving a diagnosis daily. For 2024, it was estimated that 9,400 Canadians died from colorectal cancer, making up 11 per cent of all cancer deaths last year. View this post on Instagram A post shared by Colorectal Cancer Canada (@coloncanada) Colorectal cancer cancer grows more slowly than some other cancer and can stay in the colon or rectum for months or even years. If left untreated, it can spread to other parts of the body, but if found early, colorectal cancer can often be cured. This is why Stein points out that colorectal cancer can be preventable through lifestyle choices, awareness of symptoms and early screening. In 1995, while juggling the demands of his legal career, Stein began noticing various concerning symptoms. Those included blood in his stool, migraines, abdominal pain and nausea, which he dismissed as related to stress. "I was turning 41 at the time and had no idea what cancer even was," Stein recalls in a previous interview with Yahoo Canada. "People didn't say that word so much in 1995, let alone colorectal cancer. These were symptoms that came and went, so I ignored them." It wasn't until he finally had a fecal occult blood test and colonoscopies that the diagnosis hit: Stage IV colorectal cancer, which had spread to his liver and lungs. Still, Stein stresses a person's health doesn't have to get to this point; he shares five things Canadians should and shouldn't do to help prevent colorectal cancer. Unexplained changes in bowel habits, blood in the stool, persistent abdominal pain, unexplained weight loss or fatigue should never be symptoms you ignore. These signs might also be linked to other gastrointestinal conditions, including ulcers, Crohn's disease or hemorrhoids, according to the Colorectal Cancer Canada website. That means "just because you have these symptoms doesn't mean you have colon cancer," Stein adds. "But they are a reason to be checked out." Regular screenings are important because colorectal cancer often develops from precancerous polyps, or growths in the colon or rectum. Catching and removing these polyps early can prevent them from becoming cancerous. Starting at age 50, you should undergo routine fecal occult blood tests and colonoscopies. Even though everybody has the right to get screened starting at age 50, the Canadian Partnership Against Cancer states the "screening participation rate across the country is still below the national target of 60 per cent." Despite this, Colorectal Cancer Canada highlights that the screening guidelines have effectively reduced cancer rates in those over age 50, demonstrating their life-saving potential. However, there is a rise in cases among younger adults, particularly those with a family history of colorectal cancer, Stein notes. These individuals are often diagnosed at a later stage because they are not getting screened and health-care professionals may not suspect cancer at a young age. If you're under 50 and experiencing related symptoms, or have a family history of colorectal cancer or polyps, you may need to start screening early. "Speak to your doctor about your personal testing plan," the organization advises. The Foods That Fight Cancer program by Colorectal Cancer Canada recommends eating a diet rich in whole grains, fruits and vegetables. These foods are high in fibre, which helps keep the digestive system healthy and can lower the risk of colorectal cancer. In addition to these foods, the program advises limiting the intake of processed meats and red meat, which are associated with a higher risk of colorectal cancer. It also recommends reducing the amount of alcohol and sugary beverages you drink. Highly processed foods should be minimized as well. By making these dietary changes, the risk of developing colorectal cancer can be minimized, Stein points out. Incorporate regular exercise into your routine, as physical inactivity is a significant risk factor for colorectal cancer. Stein highlights, "Having a sedentary lifestyle, in other words, being a couch potato, is a risk factor." Staying active not only helps maintain a healthy weight but also reduces the risk of colorectal cancer. According to Colorectal Cancer Canada, regular physical activity can lower the risk by improving bowel function and reducing inflammation. Discuss your family history of colorectal cancer with a health-care provider so you understand the risk. If you have a first-degree relative — such as a parent, sibling or child — who's had colorectal cancer, your risk is higher. Shared genetics and lifestyle factors contribute to this increased risk, according to Colorectal Cancer Canada. Moreover, genetic syndromes like Lynch syndrome (hereditary nonpolyposis colorectal cancer) can elevate your risk further. People with Lynch syndrome are more likely to develop colorectal cancer, often at a younger age. Other inherited conditions, like familial adenomatous polyposis (FAP), which causes numerous polyps in the colon and rectum, also heighten the risk. "Your age and generic history of your family are risk factors that you can't control," Stein says, adding the goal is to focus on what can be controlled, like eating healthier foods and exercising. Prevention is often more straightforward than treatment, which can be invasive and challenging. As Stein states, "it's so much easier to prevent something (than to treat it)." "All you have to do is get a kit, poop in your toilet, send it to the lab with a little stick and you find out if it's positive," Stein explains. If it does turn out positive, you would then go for a colonoscopy so that the polyp can be located. "If there is a polyp, they remove it and you catch the cancer early. Otherwise, you go through what I went through, which is quite challenging, to say the least. And at worst, people die." By focusing on early screening and prevention, potential issues can be caught early before developing into cancer, ultimately saving lives and reducing the burden of treatment.
