Korean researchers found that higher dietary calcium intake was associated with a lower risk of colorectal cancer. A total of 922 colorectal cancer patients and 2,766 subjects as controls were included in the study. The association between dietary calcium intake and colorectal cancer risk was assessed using a semi-quantitative food frequency questionnaire that captured participants’ dietary calcium intake, and binary and multicategorical regression analysis models. It was found that the highest quartile of dietary calcium intake had a significantly lower risk of colorectal cancer than the lowest quartile (men: OR=0.16, 95% CI: 0.11 to 0.24; women: OR=0.16, 95% CI: 0.09 to 0.29). The results showed that the higher the dietary calcium intake, the lower the risk of colorectal cancer.