In a society where everyone talks about cancer, how many people think about establishing healthy eating habits to prevent this kind of disease? In terms of colon cancer, it is closely linked to dietary habits, and scientific research over the years has concluded that some dietary defects are related to the development of colon cancer, these include: 1. It has been further found that the incidence of colorectal cancer in people who consume more than 150 international units of vitamin D in their diet daily is only half that of people who consume a small amount of vitamin D. The incidence of colorectal cancer in people who consume about 1200 mg of calcium per day is only a quarter of that of people who consume less than 625 mg of calcium per day. So scientists have concluded that calcium intake is negatively correlated with the risk of colorectal cancer, while vitamin D has a potential anti-cancer effect. 2.Fat: Epidemiological studies have found that the diet of countries with high incidence of colorectal cancer is characterized by high fat, while countries with low incidence have a lower fat content in their diet. A study in Shanghai, China also found that the increase in the incidence of colorectal cancer is related to the increase of fat in the diet. In-depth studies have found that a high-fat diet can cause an increase in bile acid metabolites (deoxycholic acid and lithocholic acid), cholesterol metabolites (steroids and solid ketones), and bacterial β-glucuronidase activity in the stool, all of which are either carcinogens or carcinogenic and may lead to colorectal cancer. Therefore, excessive fat diet is directly or indirectly related to colorectal cancer. 3.Fiber: The incidence of rectal cancer among black African residents is very low, which is closely related to the fact that they mainly eat foods rich in fiber, such as corn and vegetables, after research. Further research found that the lack of fiber in food can reduce the amount of stool and slow down the movement of the intestine, so the concentration of carcinogenic substances in the intestine increases, and the role of carcinogens and intestinal wall mucosa is prolonged, so colorectal cancer is likely to occur. 4.Some other dietary habits related to colorectal cancer: Our scientists have shown that carotene, vitamin B2, vitamin C and vitamin E have a role in reducing the occurrence of colorectal cancer, so a long-term lack of these vitamins in the diet may promote the possibility of colorectal cancer. Our scholars also found that those who often eat pickled foods have an increased chance of developing colon cancer, which may be related to the carcinogenic substances produced in the process of food pickling. Many statistical analyses have found that regular consumption of onion and garlic foods can reduce the incidence of colon cancer, and the mechanism of cancer inhibition may be related to reducing the damage of carcinogenic substances to the mucosa of the colon wall. In addition, the incidence of colon cancer may increase due to the lack of trace elements molybdenum and selenium in food. In summary, the development of colon cancer is very closely related to bad drinking habits, although the occurrence of colon cancer is not entirely determined by dietary habits, but after all, bad dietary habits can greatly promote people’s chances of developing these cancers, and the knowledge of Chinese people about diet is generally weak, and the close relationship between diet and cancer is far from important, just like the example introduced at the beginning of this article. We have met many patients and asked them about their dietary habits, and all of them have more or less some of the above mentioned dietary defects, which even happened to some senior intellectuals, some senior government officials, and some successful business owners, indicating that health education of Chinese people, especially dietary health education, is very important. A scientific diet structure and reasonable eating habits should largely prevent the tragedy stated at the beginning of this article. How to develop scientific dietary habits from the perspective of cancer prevention? First of all, a balanced diet is an important way to avoid various nutrient deficiencies, and those partial eating habits are undesirable, especially in the modern fast-paced society, one should not just pursue convenience and simplify the diet, but consciously intake various nutrients. Specifically, the following points should be noted: 1. Experts recommend that for effective prevention of colon cancer, a daily intake of 1800 mg of calcium for men and 1500 mg for women is an appropriate dose. In addition, all adults should consume (ingest) 200 international units of vitamin D (5 micrograms/day). The goal of adequate calcium and vitamin D can be achieved through food supplementation alone. Most people eat bread, which may be an ideal way to boost calcium intake. Drinking popular beverages that have calcium fortification is another way. Adequate vitamin D status can be obtained by getting 10-15 minutes of sunlight per day in late spring, summer, and early fall from 11:00 a.m. to 12:00 p.m. 2. From the perspective of colon cancer prevention, we recommend reducing fat intake and advocating a low-fat diet. Excessive fat intake, especially various animal fats, is not advocated. Chinese people value emotion and interaction, but care should be taken to avoid eating too much fat passively at banquets, because the banqueters tend to treat their guests with nutrient-rich high-fat and high-protein main dishes. 3, it has been projected that if Americans drink 70% more fiber that is to reach 13g per capita, then the incidence of colorectal cancer can be reduced by about 30%. From this perspective, attention should be paid to encourage more high-fiber foods, such as fresh vegetables and fruits. Those who do not like vegetables and fruits, or coarse grains should pay attention to adjust their habits. 4, from the results of scientific research we should also pay attention to more vitamins such as carotene, vitamin B2, vitamin C, vitamin E, more food onion and garlic food, eat more things rich in trace elements, and as little as possible to eat pickled foods.