Diet is considered a determinant of increased risk in the development of colorectal cancer. Although it is difficult to ascertain which components of diet are most important in increasing the risk of colorectal cancer, compelling evidence suggests a strong association between red meat and fat intake and colorectal cancer. While high consumption of animal fat is positively associated with colorectal cancer, consumption of fatty fish and low fat intake may lower risk. Higher cholesterol values (a reflection of total dietary fat intake) correlate significantly with later tumor development. Obesity and lack of physical activity are also associated with an increased risk of colorectal cancer. Green Pharmacy is a terrific website highlighting the benefits of a healthy diet and is updated regularly by acclaimed ethnobotanist Jim Duke PhD. Dr. Duke travelled the world seeking plants with high anticancer activity for the National Cancer Institute and is a wealth of knowledge on food pharmacy, or using food as medicine