Intake of red and processed meats is considered a risk factor for colorectal cancer (CRC). Several epidemiological and experimental studies have focused on this potential relationship, however, the findings are inconsistent and the underlying mechanisms are still unclear. A number of mechanistic pathways have been proposed in an attempt to explain the link between red and processed meat and CRC, for example heme iron as a catalyst of N-nitroso compounds and the formation of genotoxic lipid peroxidation products, cancer-causing potential of heterocyclic amines and polycyclic aromatic hydrocarbons from heat treated meat, and even the potential negative effect of abnormal gut microflora. However, the confidence in the accuracy of either of these mechanisms is weakened by the heterogeneity, lack of dose-response, and modest strength of the epidemiological evidence. Studies focusing on the identification of red and processed meat intake biomarkers may help elucidate the potential mechanisms behind the association between CRC and red and processed meat intake.