The World Cancer Research Fund and the American Institute for Cancer

The World Cancer Research Fund and the American Institute for Cancer Research recommend that people limit their intake of red meat to no more than 18 ounces every week and eat very little processed meat. These recommendations are explained by

A) the association of chronic high consumption of red meat or processed meats with increased risk of colorectal cancer.
B) the association of chronic high consumption of red meat or processed meats with increased risk of breast cancer.
C) the association of chronic high consumption of red meat or processed meats with increased risk of obesity, a risk factor for certain cancers.
D) the association of chronic high consumption of red meat or processed meats with increased risk of lung cancer.