It has been found that there is a relationship between food and the risk of colorectal cancer, so it is necessary to identify foods in the diet that increase the risk of colorectal cancer with the aim of reducing the incidence of colorectal cancer. The yield ratio of the fourth to first place in the quartile of grains was 2.92, vegetables 1.66, fruits 0.55, milk 0.96, and meat and legumes 1.43. The results of the highest frequency of weekly consumption of a food compared to the lowest frequency showed that increased consumption of chicken was directly associated with colorectal cancer risk, and increased consumption of white bread also increased the risk of colorectal cancer, while consumption of whole wheat bread decreased the risk of colorectal colorectal cancer risk. This finding supports the role of diet in colorectal carcinogenesis, with grains, white bread, and chicken positively associated with colorectal carcinogenesis, and whole wheat bread negatively associated with colorectal carcinogenesis. An important finding in this study is that increased consumption of cereals and white bread raises the risk of colorectal carcinogenesis, possibly due to the higher sugar content of these foods, as hyperinsulinemia is associated with the risk of colorectal carcinogenesis. In contrast, consumption of whole wheat bread was negatively associated with the risk of colorectal cancer because many of the components of whole wheat bread improve blood glucose. Another important finding was that increased chicken consumption also increased the risk of colorectal cancer, while the role of meat, especially red meat, in the development of colorectal cancer was not demonstrated, which may be related to the relatively low intake of red meat in Jordan. Previously, poultry meat was considered to have a much lower risk of colorectal cancer than red meat, but the results of this study may imply that excessive intake of either type of meat may increase the risk of colorectal cancer. In this study, consumption of milk and dairy products was not associated with colorectal cancer development, whereas previous studies have suggested a preventive effect of milk and dairy products on colorectal cancer development, which may also be related to the very low intake of milk and dairy products in Jordanian subjects. The preventive effect of vegetables and fruits on colorectal cancer was also not found in this study, probably because most vegetables are cooked in Jordan, and the preventive effect of vegetables on colorectal cancer is probably due to the specific effect of a particular vegetable and does not mean that all vegetables have a preventive effect on colorectal cancer, and smoking and the intake of some other foods such as meat may also affect the relationship between vegetables and colorectal cancer risk. In addition, smoking and other food intake such as meat may affect the relationship between vegetables and colorectal cancer risk, and vegetables and fruits may be protective only in the early stages of cancer development.