Abstract: ObjectiveTo investigate dietary risk factors of colorectal cancer and to provide scientific basis for prevention of colorectal cancer.MethodsA matched case-control study was carried out in Dalian city including 200 colorectal cancer cases and 200 controls.Cases were chosen from inpatients with colorectal cancer diagnosed in the latest one year.The controls were chosen from inpatients of the same hospital and hospitalized in the same period.The data were analyzed with univariate analysis and multivariate conditional logistic regression.ResultsConditional logistic regression showed that taking much pickled food(odds ratioOR=2.154,95% confidence intervalCI=1.554-2.986,animal liver(OR=6.553, 95% CI=1.810-23.721),fried and baked meat ten years ago(OR=2.689,95% CI=1.387-5.214)were the risk factors of colorectal cancer,and taking much fresh vegetables(OR=0.505,95% CI=0.310-0.821),chicken meat(OR=0.490, 95% CI=0.273-0.879),and garlic(OR=0.467,95% CI=0.278-0.783)were the protective factors of colorectal cancer.One way analysis showed that there was a statistically significant relationship between the intake of seashell,bean products ten years ago and colorectal cancer.ConclusionThe incidence of colorectal cancer in Dalian city was related to intaking less fresh vegetable,garlic and chicken meat ten years ago and intaking much more pickled food,animal liver,fried and baked meat.