Objective This study aimed to explore the global burden of early-onset cancer based on the Global Burden of Disease (GBD) 2019 study for 29 cancers worldwid.Methods and analysis Incidence, deaths, disability-adjusted life years (DALYs) and risk factors for 29 early-onset cancer groups were obtained from GBD.Results Global incidence of early-onset cancer increased by 79.1% and the number of early-onset cancer deaths increased by 27.7% between 1990 and 2019. Early-onset breast, tracheal, bronchus and lung, stomach and colorectal cancers showed the highest mortality and DALYs in 2019. Globally, the incidence rates of early-onset nasopharyngeal and prostate cancer showed the fastest increasing trend, whereas early-onset liver cancer showed the sharpest decrease. Early-onset colorectal cancers had high DALYs within the top five ranking for both men and women. High-middle and middle Sociodemographic Index (SDI) regions had the highest burden of early-onset cancer. The morbidity of early-onset cancer increased with the SDI, and the mortality rate decreased considerably when SDI increased from 0.7 to 1. The projections indicated that the global number of incidence and deaths of early-onset cancer would increase by 31% and 21% in 2030, respectively. Dietary risk factors (diet high in red meat, low in fruits, high in sodium and low in milk, etc), alcohol consumption and tobacco use are the main risk factors underlying early-onset cancers.Conclusion Early-onset cancer morbidity continues to increase worldwide with notable variances in mortality and DALYs between areas, countries, sex and cancer types. Encouraging a healthy lifestyle could reduce early-onset cancer disease burden.
Remember to get screened next time you’re at the doctor 🙃
I’ve heard a lot of this before, but whenever I search up recipes, I just don’t like them.
In the past we’ve used meal kit subscriptions to get new recipes on our list, but the last time we tried one for a few weeks all the recipes are made with a premade spice mix and premade special sauces etc so that you can’t just go and buy the stuff yourself.
Start seasoning with herbs, garlic and chilis, more than salt and processed fats.
I already use so many of these, except chilis as my kids aren’t too keen (though I try to sneak small amounts into their favourite foods to build a bit of tolerance).
Cut out seed oils entirely, start cooking your veges in coconut oil, good olive oil, or avocado oil.
Coconut oil is 90%+ saturated fat? The Harvard nutrition department recommends olive, canola, sunflower, soy, and corn oils. Personally I use a lot of olive and canola, but I can’t help adding butter to many things for the flavour.
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I’ve heard a lot of this before, but whenever I search up recipes, I just don’t like them.
In the past we’ve used meal kit subscriptions to get new recipes on our list, but the last time we tried one for a few weeks all the recipes are made with a premade spice mix and premade special sauces etc so that you can’t just go and buy the stuff yourself.
I already use so many of these, except chilis as my kids aren’t too keen (though I try to sneak small amounts into their favourite foods to build a bit of tolerance).
Coconut oil is 90%+ saturated fat? The Harvard nutrition department recommends olive, canola, sunflower, soy, and corn oils. Personally I use a lot of olive and canola, but I can’t help adding butter to many things for the flavour.