Eating red meat might increase your risk of getting colon cancer — scientists aren't totally sure, but there's some concerning evidence and a good biological reason to think it could be harmful.

We know that eating a lot of red and processed meats is linked to higher cancer risk, but scientists still don't fully understand how exactly that happens in the body.

Eating processed red meat every day doesn’t seem to raise the risk of a specific type of colon cancer in US health workers — the study found no real link, and it might even depend on where in the colon the cancer starts.

The classification of red meat as a probable cancer risk by IARC is based on laboratory evidence that, upon careful review, does not demonstrate a causal connection to colorectal cancer in people consuming typical amounts of red meat.

Eating grilled or cooked red and processed meats, especially when well-done, might raise your chances of getting colorectal cancer, according to several big studies.

Eating more processed red meat — like bacon or hot dogs — is linked to a higher chance of getting a certain type of colon cancer, especially if you've been eating it for years. Cutting back could help lower your risk.