TP53 and cancer: Comparing current smokers who had high lifetime intake of grilled and smoked meat with never smokers who had low intake of grilled and smoked meat yielded ORs of 1.53 (95% CI, 1.07–2.20) for p53 mutation–negative cancer, 4.24 (95% CI, 1.00–17.94) for G:C→A:T transitions at CpG sites, 4.49 (95% CI, 1.05–19.25) for insertions/deletions, and 4.43 (95% CI, 1.04–18.98) for frameshift mutations.