Awareness

March is Colorectal Cancer Awareness Month, with the CDC identifying colorectal cancer as the third most common cancer for both men and women in the United States. Cleveland Clinic registered dietitian Julia Zumpano emphasized that a healthy, diverse microbiome reduces inflammation, which is linked to increased colorectal cancer risk, and recommended dietary changes including high-fiber foods like whole grains, fruits, vegetables, and legumes alongside fermented and probiotic foods such as yogurt and kimchi. In addition to dietary modifications, regular physical activity has been shown to reduce colorectal cancer risk, though individuals experiencing persistent gastrointestinal symptoms should seek medical attention. The preventive approach focuses on gradual lifestyle transitions rather than overwhelming dietary overhauls.

Colorectal cancer has become the leading cause of cancer death for adults under 50 in the United States, yet a national survey by the Colorectal Cancer Alliance reveals only half of Americans know about convenient at-home screening options available to them. The survey found that nearly one-third of all Americans and almost half of adults under 45 reported doctors dismissing their stomach or bowel symptoms, indicating potential gaps in clinical recognition of warning signs in younger populations. More than one-quarter of adults don't follow through with recommended screening, with cost, fear, and lack of knowledge cited as primary barriers, though over 60 percent of respondents indicated they would pursue screening with better understanding of personal risk factors. March has been designated National Colorectal Cancer Awareness Month to address these critical knowledge gaps and encourage adoption of accessible screening methods.