Which of the following is a risk factor for stomach cancer?

Salted food consumption is identified as a risk factor for stomach cancer due to the presence of nitrites and nitrates, which can form carcinogenic compounds during the processing and cooking of salted foods. The consumption of high amounts of salt can damage the stomach lining, leading to inflammation and potentially increasing the risk for cancer development.

In contrast, low sodium intake is generally associated with health benefits, while frequent exercise and high fiber foods are linked to a reduced risk of several cancers, including stomach cancer. These options promote overall health and have protective effects rather than contributing to cancer risk. Thus, salted food consumption stands out as a significant risk for stomach cancer in this context.