Reportedly, the consumption of green tea, α-carotene, β-carotene, β-cryptoxanthin, lycopene, total n-3 polyunsaturated fat, α-linolenic acid, and long-chain n-3 polyunsaturated fat, fruit and magnesium intake were generally inversely associated with the risk of CRCs [26–30], whereas Wu et al. [31] found that circulating CRP level is positively associated with CRC risk in Chinese men. Here, CRP is linked to colorectal carcinoma.