ANALYSIS OF RISK FACTORS ASSOCIATED WITH CANCER DEVELOPMENT

Cancer is currently one of the major global medical and social challenges, characterized by high incidence and mortality rates worldwide. The development of malignant neoplasms is influenced by various factors, including genetic predisposition, age, adverse environmental exposures, harmful habits, physical inactivity, and unhealthy dietary patterns. In particular, modern lifestyles characterized by excessive consumption of high-calorie foods rich in fats and sugars but poor in nutritional value, increased intake of processed meat products, and insufficient consumption of vegetables, fruits, and dietary fibre are associated with an increased risk of certain types of cancer. Furthermore, overweight and obesity may increase susceptibility to certain malignancies through insulin resistance, hormonal imbalance, and chronic inflammatory processes. Therefore, a comprehensive analysis of risk factors contributing to cancer development, particularly dietary factors, assessment of their preventive significance, and promotion of healthy eating practices are of considerable scientific and practical importance in primary cancer prevention [1,4,6].