Since 2015, the World Health Organization has regarded the ingestion of processed meat as a definite carcinogen and red meat as a probable carcinogen, basing their recommendations on studies showing an increased risk of colorectal cancer. The findings have led many to limit their ingestion of red and processed meat. Over the past several decades, a growing body of literature has formed regarding the possible harmful, if not carcinogenic, effects of fumes emanating from cooked meat on humans. In this article, we discuss the evidence available on the subject.