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There are clues that red and processed meats could be driving the increased risk of colon cancer in young adults, a new study claims. Younger colon cancer patients typically have higher levels of metabolites created by the digestion of an amino acid called arginine, researchers reported recently in the journal NPJ Precision Oncology. They also have higher metabolite levels tied to the urea cycle — the process by which ammonia produced by protein digestion is filtered out of the blood and excreted. Long-term overconsumption of red meat and processed meat could explain these elevated metabolite levels in young people with colon cancer, researchers said. “Our data clearly shows that the main driver is diet,” said researcher Naseer Sangwan, director of the Cleveland Clinic’s Microbial Sequencing & Analytics Resource Core. “We already know the main metabolites associated with young-onset risk, so we can now move our research forward in the correct direction.” For the study, researchers compared blood tests performed on 20 colon cancer patients aged 50 or younger with those of patients 60 and older. The analysis revealed that differences in diet accounted for many of the differences observed between younger and older colon cancer patients. This actually is good news, because researchers had thought that a large-scale alteration of a person’s gut microbiome might be needed to lower their risk of colon cancer. The… read on > read on >