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Red meat may be associated with colorectal cancer by contributing to <jats:italic>N<\/jats:italic>\u2010nitroso compound (NOC) exposure. Humans can be exposed to NOCs by exogenous routes (from processed meats in particular) and by endogenous routes. Endogenous exposure to NOCs is dose\u2010dependently related to the amount of red meat in the diet. Laboratory results have shown that meats cooked at high temperatures contain other potential mutagens in the form of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To investigate the role of these compounds, we have created separate databases for HCAs and PAHs, which we have used in conjunction with a validated meat\u2010cooking food frequency questionnaire. The role of meat type, cooking methods, doneness levels, and meat\u2010cooking mutagens has been examined in both case\u2010control studies and prospective cohort studies, with mixed results. Here, we review the current epidemiologic knowledge of meat\u2010related mutagens, and evaluate the types of studies that may be required in the future to clarify the association between meat consumption and colorectal cancer. Environ. Mol. Mutagen. 44:44\u201355, 2004. 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