Which dietary factor is listed as a risk factor for colorectal cancer?

• A. Regular exercise
• B. High-fiber diet
• C. Diet high in red and processed meats
• D. Vitamin C intake

Answer: (C)

Consuming a lot of red and processed meats raises colorectal cancer risk because these foods introduce compounds that can damage the lining of the colon and promote cancer development. Red meat contains heme iron, which can boost formation of N-nitroso compounds in the gut and may stress mucosal cells. Processed meats add nitrates and nitrites that can convert to N-nitroso compounds as well. Cooking meat at high temperatures also creates carcinogenic substances like heterocyclic amines and polycyclic aromatic hydrocarbons, which can damage DNA. Together, these factors increase the likelihood of abnormal cell growth in the colon over time.

In contrast, regular physical activity and a high-fiber diet tend to lower risk by promoting healthier bowel movements and reducing exposure to potential carcinogens. Vitamin C intake isn’t established as a risk factor for colorectal cancer.