A carbohydrate-rich diet, resulting in high blood glucose and insulin, has been hypothesized as involved in colorectal cancer etiology. We investigated dietary glycemic index (GI) and glycemic load (GL), in relation to colorectal cancer, in the prospectively recruited EPIC-Italy cohort. After a median 11.7 years, 421 colorectal cancers were diagnosed among 47,749 recruited adults. GI and GL were estimated from validated food frequency questionnaires. Multivariable Cox modeling estimated hazard ratios (HRs) for associations between colorectal cancer and intakes of total, high GI and low GI carbohydrate and GI and GL. The adjusted HR of colorectal cancer for highest versus lowest GI quartile was 1.35; 95% confidence interval (CI) 1.03-1.78; p trend 0.031. Increasing high GI carbohydrate intake was also significantly associated with increasing colorectal cancer risk (HR 1.45; 95% CI 1.04-2.03; p trend 0.034), whereas increasing low GI carbohydrate was associated with reducing risk (HR 0.73; 95% CI 0.54-0.98; p trend 0.033). High dietary GI and high GI carbohydrate were associated with increased risks of cancer at all colon sites (HR 1.37; 95% CI 1.00-1.88, HR 1.80; 95% CI 1.22-2.65, respectively), whereas high GI carbohydrate and high GL were associated with increased risk of proximal colon cancer (HR 1.94; 95% CI 1.18-3.16, HR 2.01; 95% CI 1.08-3.74, respectively). After stratification for waist-to-hip ratio (WHR), cancer was significantly associated with GI, and high GI carbohydrate, in those with high WHR. These findings suggest that high dietary GI and high carbohydrate intake from high GI foods are associated with increased risk of colorectal cancer.Evidence suggests that high postprandial glucose and insulin are involved in the etiology of several cancers, including those of the colorectum, breast and endometrium.1-4 High levels of insulin and insulin-like growth factor 1 (IGF-1) appear to increase the risk of colon cancer in particular, and a carbohydrate-rich diet, resulting in hyperglycemia, and consequently hyperinsulinemia, may play a role in the etiology of this cancer. The glycemic index (GI) of foods ranks their carbohydrate content according to their postprandial glycemic effects in comparison to a standard (glucose or white bread). 5 The GI thus compares the potential of foods containing the same amount of carbohydrate to raise blood glucose. However, the quantity of carbohydrate consumed also affects blood glucose and insulin responses. The glycemic load (GL) of a food is calculated multiplying the GI by its total carbohydrate content and dividing the total by 100. Dietary GL is the sum of the GLs of all foods consumed in the diet. Thus GL is a measure of both the blood sugar-raising ability (quality) of the food and the total quantity of carbohydrate consumed.Several observational studies have investigated dietary GI and GL as risk factors for colon cancer but have produced mixed results. Two recent meta-analyses 6 , 7 -one 6 that investigated case-control and cohort studies, and the other that co...