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45 is the new 50 when it comes to colorectal cancer screening

Colorectal cancer is no longer an older person’s disease. It’s recently been rising at an alarming rate in young adults who aren’t routinely screened and are more likely to ignore symptoms. And because younger adults are less likely to be screened, they are also more likely to be diagnosed with advanced disease when it is discovered. 
In fact, among those under age 50, colorectal cancer has moved up as the leading cause of cancer death in men and the second leading cause of cancer death in women. However, all adults need to take steps to watch for signs and try to prevent these cancers.

National guidelines recommend people with an average risk of developing colorectal cancer begin screening at age 45. Family history, existing medical conditions or symptoms may increase your risk and require earlier screening, so check with your doctor if you have questions about when to begin screening.

Experts say regardless of your age, it’s important to get into the habit of looking at and keeping tabs on your stool (poop) and bowel health. Blood in your stool or constant stomach area or abdominal pain can be a sign of colorectal cancer or other issues.


Steps to take better care of your colon health

Get a colon cancer screening when it’s time, or a colonoscopy if you have symptoms. A colonoscopy is an exam to look inside the large intestine (colon) and rectum to see if there are any changes, including inflamed or swollen areas, polyps or cancer. Don’t be scared off by stories about the colonoscopy prep – it’s come a long way.

There are several test options for colorectal cancer screenings.
  • Stool-based tests: These tests check the stool for signs of cancer. These tests are less invasive and easier to have done, but they need to be done more often.
  • Visual (structural) exams: These tests look at the structure of the colon and rectum for any abnormal areas. This is done either with a scope (a tube-like instrument with a light and tiny video camera on the end) put into the rectum, or with special imaging (X-ray) tests.
There are some differences between these tests to consider (see Colorectal Cancer Screening Tests from the American Cancer Society). The most important thing is to get screened, no matter which test you choose. Talk to your health care provider about which tests might be good options for you, and to your insurance provider about your coverage.
Know what factors make colorectal cancer more likely. This way, you can try to make positive changes for your colon and general health. This includes:
  • Loading up on fresh fruits and vegetables and whole grains
  • Getting to and staying at a healthy weight.
  • Moving your body more.
  • Quitting tobacco use.
  • Limiting alcohol.
  • Knowing your family history of polyps or cancers.
It can be hard to know where to start when making healthy lifestyle changes, so ask for help. Talk with your on-site clinic care team. They can help connect you with resources or more information.
How Fat, Sugar and Salt Can Sneak into Your Food 

Added sugars, salt and saturated fats can lead to big health problems. Yet most people don’t know they can be found in large amounts in many seemingly healthy foods. Packaged foods and drinks—those that are bottled, canned, in a carton or securely wrapped—are often loaded with unhealthy ingredients. Learning how to read the Nutrition Facts label on packaged foods and drinks can help you make smarter choices.

In addition to knowing about added sugars, sodium (salt) and fats, the Nutrition Facts provides the number of calories, cholesterol, protein, fiber and key vitamins in each serving. Reading food labels is an important step to help you fuel your body with good nutrition instead of empty calories that can leave you feeling less full and more likely to mindlessly eat.
Check the Nutrition Facts Label
Make it a habit to check this label carefully before you buy.

Here’s what to look for:
  • Serving size. The serving size helps you make sense of the rest of the label.

  • Servings per container. While a package may appear to be small enough to eat in one setting, a single package or container may contain multiple servings.

  • Total calories. This appears at the top in bold. Be sure to note it is per serving, so understanding the serving size is important.

  • Percent Daily Value (%DV) shows how much of a nutrient in one serving of food contributes to a total daily requirement. As a general guide:

    5% or less of a nutrient is considered low. Aim low in added sugars, saturated fat, trans fat, cholesterol, and sodium.

    20% or more is considered high. Aim high for vitamins and fiber.

  • Total sugars and added sugars. Total sugars include sugars that occur naturally (like the sugars in milk and fruits) and those that have been added (like cane sugar, corn syrup, sucrose, dextrose and many others).

  • Sodium or added salt. Like sugars, this is something to try to consume less of.

  • Total fat. The important thing is to limit saturated fats and focus on monounsaturated and polyunsaturated fats that are found in many plants and seafood. “Reduced fat” generally means that a product has 25% less fat than the same regular brand.
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