Mehta SS, et al. - Given that red and processed meats confer risk for the development of colorectal cancer (CRC) in US women, researchers focused on the links with cooking practices by analyzing data from 35-74 years old women from the US and Puerto Rico who have a sister diagnosed with breast cancer and took part in the Sister Study. By means of self-administered questionnaires, they obtained information regarding red and processed meat intake, meat cooking practices, and consumption of common meat products at baseline (N = 48,704). They estimated multivariable hazard ratios and 95% confidence intervals. Participants were observed for a median duration of 8.7 years, during which, 216 CRC cases were diagnosed. An increased risk of CRC was observed in women in correlation with higher reported daily consumption of processed meats and intake of barbecued/grilled red meat products.