"The foods I ate as a kid were the best for gut health. I changed my eating habits, and now I’m going through painful chemotherapy."
A 62-year-old colorectal cancer patient at a local hospital expressed deep regret over his lifestyle choices. "If I had kept eating the seasoned vegetables and meat soup my grandmother used to set out for me when I was young, I wouldn’t have gotten colorectal cancer," he said. "I think my gut health deteriorated because I ate a lot of grilled and processed meats throughout my career."
Colorectal cancer is the malignancy most closely linked to diet. In the United States and Europe, where diets heavily feature red and processed meats, colorectal cancer consistently ranks as the first or second most common cancer. South Korea has seen a similar trend as Westernized eating habits have firmly taken root. Compared to a decade ago, the number of colorectal cancer patients has risen so sharply that the word "surge" is entirely accurate.
Over 32,000 New Cases Annually, With a Rising Toll Among Women
Data released by the Korea Central Cancer Registry shows 32,610 new colorectal cancer cases nationwide in a single year, comprising 19,156 men and 13,454 women. Compared to men, who typically have higher rates of alcohol consumption and smoking, the proportion of female patients is remarkably high, underscored by the significant role diet plays in this disease. Patients in their 50s and 60s account for half of all cases, reflecting the long-term, cumulative impact of dietary habits combined with the natural aging process. Patients in their 70s make up another 20% of the total.
The Toll of Fatty, Processed, and Charred Meats on the Colon
The primary dietary drivers of colorectal cancer are an excessive intake of red meat and a high-fat diet. Consuming large amounts of animal fat rich in saturated fat over an extended period can damage colon cells, leaving them more vulnerable to carcinogens. While meat remains an important source of protein, health experts recommend focusing on lean cuts and opting for boiled preparations—such as traditional boiled pork—rather than grilling or frying.
Processed meats like ham and sausages pose an equally significant risk. Beyond diet, other critical risk factors include obesity, genetics, a lack of physical activity, alcohol consumption, smoking, inflammatory bowel disease, and being age 50 or older.
The Critical Role of Vegetables and Recognizing Early Symptoms
A common dietary pitfall involves skipping vegetables entirely. For instance, some people enjoy eating grilled pork belly but leave the accompanying lettuce, onions, and garlic untouched. Vegetables are rich in dietary fiber, which shortens the time food waste passes through the intestines, thereby reducing the duration that carcinogens remain in contact with the intestinal mucosa. Vegetables and fruits also promote regular, healthy bowel movements.
Key symptoms of colorectal cancer include sudden changes in bowel habits, bloody stools, or sticky, mucus-like stools. Medical professionals warn that if you notice blood in your stool, it is safest to visit a hospital immediately rather than casually dismissing it as hemorrhoids.
Sedentary Habits and the Severe Risk of Rectal Cancer
A love for meat combined with a lack of exercise creates a dangerous lifestyle baseline. Physical activity stimulates intestinal peristalsis, which accelerates the passage of stool through the digestive tract.
Among colorectal malignancies, rectal cancer carries particularly severe consequences if detected late. When tumors form close to the rectum, patients face a high risk of requiring the surgical removal of the anus and the lifelong placement of an artificial anus (stoma), which drastically impacts quality of life.
Decades ago, when the traditional Korean diet centered on seasoned vegetables and meat was consumed primarily in soups or boiled dishes, colorectal cancer was exceptionally rare—so much so that doctors specializing in the field often worried about their career prospects. Today, driven by sweeping dietary changes, colorectal cancer is projected to become the number one cancer in South Korea.
