I was floored when I first heard the phrase “junk food cancer risk” in relation to people my age. It felt like a wake-up call, especially since Dr. Nicholas DeVito from Duke University has observed that nearly every new patient under 45 at his cancer clinic shares one glaring commonality. Let’s just say it’s something on the menu many of us eat every day.

Diet Coke and Cancer Risk: video blog

According to Dr. DeVito, the biggest culprit behind rising cancer rates in younger patients appears to be a steady diet of junk food and processed meat. He’s noted a dramatic increase in gastrointestinal cancers, particularly among individuals under 50. The numbers get more unsettling every time a new generation appears. Considering how nearly three-quarters of Americans load up on ultra-processed meals, it’s no wonder our cancer risk is climbing.

If you look closely, it’s not just the food itself that’s worrisome. It’s also how loosely it’s regulated in the United States. Many additives make their way into our meals here without being proven 100% safe. Over in the European Union, it’s the opposite—ingredients must be cleared as safe before they ever hit store shelves. The contrast is stark, and it underscores how the junk food cancer risk might be heightened by lax regulations.