Mehta SS, Arroyave WD, Lunn RM, et al. – Because red and processed meats are risk factors for colorectal cancer in US women, researchers focused on associations with cooking practices by analyzing data from the Sister Study. Via self-administered questionnaires, they gathered information at baseline regarding red and processed meat intake, meat cooking practices, and consumption of common meat products. The also estimated multivariable HRs and 95% CIs. Participants were followed-up for a median duration of 8.7 years, during which time 216 colorectal cancer cases were diagnosed. Findings revealed an increased risk of colorectal cancer in women in relation to higher reported daily consumption of processed meats and the consumption of barbecued/grilled red meat products.