Which of the following is a risk factor for cancer related to lifestyle?

High red meat consumption is recognized as a risk factor for cancer due to the association between processed and unprocessed red meat intake and certain types of cancer, particularly colorectal cancer. Diets high in red meat may contribute to the development of cancer through various mechanisms, including the formation of carcinogenic compounds during cooking processes at high temperatures, as well as the presence of preservatives like nitrates and nitrites found in processed meats.

Regular physical activity, low alcohol intake, and high consumption of fruits and vegetables are generally considered protective factors against cancer. Engaging in regular exercise can help maintain a healthy weight and reduce the risk of developing several types of cancer. Low alcohol intake minimizes exposure to alcohol-related carcinogens, while a diet rich in fruits and vegetables provides essential nutrients and antioxidants that may help lower cancer risk. Therefore, high red meat consumption is clearly linked to increased cancer risk due to its association with unhealthy dietary patterns that lack diversity and key protective nutrients.