Deoula MS, El Kinany K, Huybrechts I, et al. - In this case–control study involving Moroccan adults, researchers assessed colorectal cancer (CRC) risk, considering CRC sub-sites, in correlation with the intake of red and white meat subtypes, processed meat (categorized into traditional “Khlii, Kaddid” and industrially processed meat). A total of 2,906 matched case–control pairs selected from the 5 largest university hospitals in Morocco were included. Overall, a positive link between red meat intake and colon cancer and CRC risk, respectively, was noted. In contrast, there was no significant link between the intake of red meat and rectal cancer risk. While a positive link was evident between processed meat from industrial processes and colon cancer, rectal cancer, and CRC, an inverse link was identified between processed meat prepared using traditional methods and colon cancer and CRC risk, respectively. Men demonstrated positive links between poultry consumption and colon cancer risk. Compared with developed countries, similar links were found between the intake of red meat and CRC risk in Morocco, while inverse links were identified for traditional processed meat products. For the first time ever, the differential impacts of traditional vs westernized processed meat products were determined in a developing country.