Objective To explore the relationships between dietary, lifestyle and colorectal cancer, and provide a scientific basis for the prevention of colorectal cancer. Methods In the 1∶1 matched case control study, 400 patients with pathologically confirmed colorectal cancer from Sichuan Cancer Hospital and 400 healthy individuals were enrolled, and were investigated used a questionnaire to collect information of the dietary and lifestyle. Univariate and multivariate conditional/non-conditional logistic regression were used to assess the effects of each related factor on colorectal cancer risk. Results Multivariate conditional logistic regression analysis showed that daily sedentary time over 8 hours(OR=2.01, 95%CI: 1.15-3.50), eating pickles over 3 times a week(OR=2.19, 95%CI: 1.48-3.23), eating smoked meat over 2 months a year(OR=4.12, 95%CI: 2.59-6.55), eating fat and sweet food(1 to 2 kinds of food, OR=1.97, 95%CI: 1.03-3.76; 3 to 5 kinds of food, OR=3.41, 95%CI: 1.68-6.93) and family history of colorectal cancer(OR=3.46, 95%CI: 1.37-8.75) were risk factors, while regular tea intake(OR=0.61, 95%CI: 0.40-0.94), regular exercise(OR=0.36, 95%CI: 0.23-0.56), and regular consumption of beans and bean products over 3 times a week(OR=0.46, 95%CI: 0.28-0.75) were protective factors for colorectal cancer. Eating fat and sweet food played a prominent role in colon cancer (1 to 2 kinds of food,OR=7.53, 95%CI: 1.75-32.34; 3 to 5 kinds of food, OR=10.57, 95%CI: 2.38-46.95), but did not in rectal cancer. Conclusion Dietary and lifestyle may be associated with colorectal cancer. Health education for the disease should be strengthened and more exercise and balanced diet should be advocated to prevent colorectal cancer.
