The incidence of colorectal cancer has been increasing in the worldwide. There are 75% of new cases of colorectal carcinoma and occur in individuals without risk factors for the disease. The objective of this work is to evaluate the relationship between consumption of specific type food groups and the presence of colorectal carcinoma. METHOD: A case control analytic independent work. Population: Lying on the National Hospital "Almanzor Aguinaga Asenjo" enter the years 2006-2009. Cases: Patients with pathologic diagnosis of colorectal cancer were treated at our gastroenterology service and continue living as October of 2010. Control: Subjects without colorectal cancer from the same geographical area as the cases that have been treated at another hospital department of the same hospital and continue living as October to 2010. Sample was obtained 59 cases and 59 controls, who answered a questionnaire on their dietary habits. RESULTS Prevalence of male, mean age 68.3 (cases). We were identified as risk factors: Age> 65 years (OR2.78), red meat consumption (OR 3.04) and snuff (OR 4.33). Consumption of NSAIDs acted as a protective factor (OR 0.45). CONCLUSIONS: Age> 65 years, consumption of red meat in the form of chips 2 or more times per week and smoking habits of at least 10 cigarettes per day for at least 15 years, positive influence in the development of colorectal carcinoma. El use of NSAIDs has been shown to exert a protective effect against this type of colorectal carcinoma.