Q. Does eating smoked fish, such as smoked salmon or whitefish, increase the risk of colorectal cancer or other cancers, the way processed and deli meats do?

A. It might. From a cancer risk perspective, the American Institute for Cancer Research considers smoked and cured fish in the same category as processed meats. Though other cancer research groups are less clear on whether eating smoked and cured fish carries the same risks as eating processed meats.

In 2015, a working group of the World Health Organization’s International Agency for Research on Cancer classified processed meat as a carcinogen, saying there was sufficient evidence that it causes colorectal cancer. This was a big deal, because very rarely do scientists use the word “cause” when it comes to food and disease. The researchers who reviewed the evidence, however, did not look specifically at smoked or cured fish in their evaluation. For now, according to a spokeswoman from the I.A.R.C., their answer to the question of whether eating smoked or cured fish affects cancer risk is “We don’t know.”

“Processed meat” refers to meats that have been treated through techniques that boost flavor and preservation, such as curing, fermenting, salting and smoking. The category includes hot dogs, ham, bacon, sausage, jerky, pepperoni, deli meats (such as bologna, smoked turkey and salami) and any sauces made with these products (such as pork sausage ragù or bacon salad dressing).