Here is an interesting study on why so often we hear about a link between red meat, processed meat and increased cancer risks. It may not be the meat itself, but how it is cooked or processed. It appears that high temperatures result not only from frying, but broiling and grilling. Note that the study found that baking poultry had less of a risk, but when the poultry was fried, the risk increased. Another interesting finding was that frying hamburgers increased the risk in comparison to steaks. See the related article below for some sensible grilling tips.