A new poll reveals that nearly half of U.S. adults do not know processed meat is linked to higher colorectal cancer risk. Conducted by the Physicians Committee for Responsible Medicine and Morning Consult, the survey of 2,202 adults from February 9 to 11, 2026, found strong support for warning labels after respondents learned of the connection. Experts highlight the need for better education amid rising cases in younger adults.
March marks National Colorectal Cancer Awareness Month, bringing attention to a significant knowledge gap uncovered in a recent survey. Nearly half of Americans remain unaware that consuming processed meat increases the risk of colorectal cancer, the leading cause of cancer deaths among adults under 50, according to Joseph Barrocas, MD, an internal medicine specialist from Huntersville, N.C. The poll, involving 2,202 U.S. adults, showed that only one in three respondents recalled receiving information on this link from healthcare professionals. Barrocas emphasized the urgency: '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.' Upon learning the facts, about two-thirds of participants supported adding warning labels to processed meat products. Barrocas added that healthcare providers need more education to discuss dietary protections alongside screening: 'More health care practitioners have to be educated about the link between diet and colorectal cancer, and in addition to recommending screening, discuss with patients the protective benefits of a diet rich in fruits, vegetables, grains, and beans.' Research supports risk reduction through lifestyle changes. Individuals on plant-based diets face a 22% lower colorectal cancer risk compared to omnivores, due to protective phytochemicals in fruits, vegetables, whole grains, and legumes. High fiber intake correlates with a 72% lower risk of colon polyps, precursors to cancer. Anna Herby, DHSc, RD, CDE, a nutrition education specialist with the Physicians Committee, noted: 'Research shows that for every 10 grams of fiber we eat each day, we can lower our colorectal cancer risk by up to 10%.' She suggested simple sources like a cup of raspberries, two tablespoons of chia seeds, or two-thirds cup of black beans. The organization is offering its Food for Life plant-based nutrition classes online and nationwide this month to promote cancer prevention through diet.
