By analyzing DNA from young colon cancer patients, the team found unique genetic changes in their digestive tracts that appear to raise the risk of tumors forming — likely triggered during childhood, when the body is still developing.
They also detected traces of colibactin, a cancer-linked toxin produced by certain strains of E. Coli, lurking in tumors from patients under 40.
The most common source of E. Coli is undercooked ground beef, where bacteria can spread during processing.
But leafy greens like romaine and spinach are another major culprit, often contaminated in the field through tainted water or contact with livestock.
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