The effects of dietary vitamin D, calcium and dairy products intakes on colorectal cancer risk remain controversial. This study investigated the association between these dietary intakes and the risk of colorectal cancer in Guangdong, China. From July 2010 to December 2018, 2,380 patients with colorectal cancer and 2,389 sex- and age-matched controls were recruited. Dietary intake data were collected through face-to-face interviews using a validated food frequency questionnaire. Unconditional multivariable logistic regression models were used to calculate the odds ratios (ORs) and 95% confidence intervals (CIs) after adjusting for various confounders. Higher dietary vitamin D and calcium intakes were associated with 43% and 52% reductions in colorectal cancer risk, with ORs of 0.57 (95% CI: 0.46, 0.70) and 0.48 (95% CI: 0.39, 0.61), respectively, for the highest quartile (vs. lowest quartile) intakes. A statistically significant inverse association was observed between the total dairy products intake and colorectal cancer risk, with an adjusted OR of 0.32 (95% CI: 0.27, 0.39) for the highest vs. the lowest tertile. Subjects who drank milk had a 48% lower risk of colorectal cancer than those who did not (OR=0.52, 95% CI: 0.45, 0.59). The inverse associations of dietary vitamin D, calcium, total dairy products and milk intakes with the risk of colorectal cancer were independent of sex and cancer site. Our study supports the protective effects of high dietary vitamin D, calcium and dairy products intakes against colorectal cancer in a Chinese population.