Purpose of Review <p>The goal of this paper is to evaluate the impact of diet on colorectal cancer (CRC) risk and prognosis, and to provide updated dietary guidance for clinicians. The paper aims to answer questions regarding the role of specific dietary factors in CRC prevention and management, and how these can be integrated into clinical practice to better advise patients at risk or those diagnosed with CRC.</p> Recent Findings <p>Colorectal cancer is a leading cause of cancer-related deaths, with a rising incidence among younger populations, potentially driven by factors such as diet, smoking, and obesity. Current clinical guidelines on diet and nutrition for cancer management emphasize nutritional screenings, assessments, and support during treatment but offer limited specific dietary recommendations. The gut microbiome and probiotics likely play a significant role in CRC risk and progression, with certain diets and microbial metabolites influencing tumor development. Dietary factors, particularly the intake of red and processed meats, are associated with an increased CRC risk; reducing intake of these meats and substituting with plant-based proteins may help lower this risk. Fasting, specific dietary patterns, sugar intake, and certain vitamins and minerals show mixed associations with CRC risk and outcomes. Lastly, phytochemicals and postbiotics offer potential therapeutic benefits.</p> Summary <p>This review found significant data regarding diets and their relationship to CRC, yet current guidelines remain broad. The primary conclusion is that there is a need for more tailored dietary guidelines to address the rising incidence of CRC, especially among young adults. Dietary guidance should enable clinicians to make specific recommendations for the prevention and management of CRC. The impact on future research includes a focus on the balance of nutrients and their interaction with genetic factors, as well as the role of the gut microbiome in CRC progression and treatment.</p>