ABSTRACT
The present case-control study was an effort to construct the dietary profile of gastrointestinal cancer patients. It was carried out on 40 gastrointestinal cancer patients and 40 age-sex-economic status matched controls, in Alexandria Main University Hospital. Controls were free from any gastrointestinal hospital. Controls were free from any gastrointestinal disorders. Dietary data collected revealed that cancer patients, both males and females ate more foods than their controls especially so in foods of animal origin. Colon and rectum cancer patients consumed significantly higher amounts form animal fats, vegetables, dairy products, meat, fruits and margarine. In gastric cancer, vegetable fats and oils followed by vegetables, fruits, eggs and margarine were the foods which recorded the significant difference in consumption between cases and controls. Fish was the only animal food which did not yield any difference in its intake between cases and controls. Controls ate higher amounts from starchy tubers and pulses than gastric or colorectal cancer patients. Stomach cancer patients preferred ingestion of salted foods and pickles