Cancer is a global issue, and among cancer, colorectal cancer (CRC) is the third most frequent cancer in men, after lung and prostate cancer, and is the second most frequent cancer in women after breast cancer. Dietary factors account for nearly half of all CRC cases. Diet has a paramount role in the development of CRC. In the past few decades, findings from widespread epidemiologic and experimental exploration have linked ingestion of numerous foods and nutrients to the risk of CRC. For example, consumption of fiber, whole grain, and calcium has been associated with a lower risk of colorectal cancer and red meat and processed meat with an increased risk of CRC. In light of the above findings, precautionary actions, which includes adapting to better dietary patterns and lifestyle, are among the better approach to mitigate the global burden of CRC. Considering the importance of diet, this chapter aims to summarize and discuss the pertinent epidemiologic data that links dietary behavior and colorectal cancer. The aim of this review is to discuss all the foremost elements associated with diet that may have a role in CRC. Also, the latter half of the review focuses on latest epidemiologic and clinical trial evidence in treatment of CRC. In the end of the review, we aim to propose particular dietary suggestions, which can be used for dietary modification to deal with CRC prevention.
