The salient features of improper diet are excessive intake of calories, animal fats and cholesterol, obvious lack of dietary fiber and vitamins, and high calorie intake accompanied by too little exercise. High animal fat diet is a high risk factor for colorectal cancer, and the dietary recommendations for the prevention of colorectal cancer are: (1) Eat less or no foods rich in saturated fatty acids and cholesterol, such as lard, butter, chicken fat, lamb fat, fatty meat, animal offal, fish roe, squid, cuttlefish, egg yolk, palm oil and coconut oil, etc. (2) Limit vegetable oils (including peanut oil, soybean oil, sesame oil, rapeseed oil, etc.) to about 20-30 grams per person per day (about 2-3 tablespoons); (3) Eat no or less fried foods; (4) Eat foods containing monounsaturated fatty acids in moderation, such as olive oil, tuna, etc.; (5) Avoid overheating animal foods and vegetable oils during cooking (including cooking); (6) Eat foods rich in saturated fatty acids and cholesterol, such as lard, beef oil, chicken oil, lamb oil, fatty meat, animal offal, fish roe, squid, cuttlefish, egg yolk, palm oil, coconut oil, etc. (5) during the cooking process, avoid excessive heating of animal food and vegetable oil (including excessive cooking temperature and long heating time). Dietary fiber: a driving force in the prevention of colorectal cancer Numerous evidence shows that increasing the intake of dietary fiber can significantly reduce the incidence of colorectal cancer. Dietary recommendations: (1) supplement 30 grams of dietary fiber daily; (2) eat more foods rich in dietary fiber, such as konjac, soybeans and their products, fresh vegetables and fruits, algae, etc.; (3) replace fine grains with some coarse grains while maintaining the same amount of staple foods.