In the largest cohort, the NIH-AARP study, in which a positive association was found between intake of red meat (including processed red meat) and risk for colorectal cancer, the highest category of daily intake was 61.6 g/1000 kcal (median, ~123 g/d) (12). This is considerably lower than the intake of our cohort (medians in the highest intake category, 139 g/d red meat and 57 g/d processed meat).