Which factors can increase a diver's susceptibility to decompression sickness?

The correct answer highlights that various factors, including the consumption of high-fat foods, can indeed increase a diver's susceptibility to decompression sickness. When discussing decompression sickness, it's important to understand how different elements can affect a diver's body during ascent from deep dives.

High-fat foods can lead to a longer time for nitrogen to be metabolized and eliminated from the body. When divers go underwater, they absorb nitrogen from the air in their tanks, and as they ascend, this nitrogen needs to be off-gassed properly. A diet higher in fat can increase the likelihood of bubbles forming during ascent because fat can hold on to nitrogen longer, reducing its elimination efficiency.

Although physical preparation and warm-up exercises are beneficial in terms of overall fitness and safety, they do not directly contribute to an increased risk of decompression sickness when compared to dietary influences. Therefore, identifying that all listed factors collectively point out the increased susceptibility is crucial, indicating that even seemingly unrelated aspects, like diet, play a significant role in dive safety.