Colorectal carcinoma is one of the most frequent malignant processes in developed countries. It is assumed that among environmental factors the diet plays the most important part in its etiology. Hundreds of epidemiological, clinical, experimental and intervention trials were implemented to elucidate the relationship of dietary factors and the development of colorectal carcinoma. The conclusions of these trials permit the statement that the risk of development of carcinoma is enhanced by excessive energy and fat (in particular saturated) intake, frequent consumption of red meat, in particular prepared by roasting and frying, excessive, long-term abuse of alcohol. The risk is reduced by adequate intake of fruit and vegetables, fibre and consumption of white meat (in particular fish). The relationship of micronutrients and the inhibition or promotion of colorectal carcinogenesis is frequently confirmed, however its unequivocal effect must be verified by further trials. Based on contemporary knowledge it is possible to formulate the basic dietary guidelines for primary prevention of colorectal carcinoma.

        Key words: colorectal carcinoma – nutrition – energy – macronutrients – micronutrients – primary prevention