The aim of the study was to examine associations between stomach, colorectal and pancreatic cancer morbidity rates and dietary trends in the long time period covering years since 1960 to 2005. The source for cancer morbidity rates was data of the National Cancer Registry. Information on dietary pattern was derived from the National Food and Nutrition Institute database. A negative correlation was found between vegetables, fruits and vitamin C consumption and stomach cancer incidence rates. The same applied to the refrigerators used by the households. A decline in these rates could also be linked to reduction in the use of the salt, although due to the scarcity of the data estimates of the correlation coefficients were not possible. Growing colorectal cancer incidence was related to increasing consumption of edible fats and decline in dietary fibre content. Growing pancreatic cancer incidence rate up to the half of the 1990s was probably associated with the increasing consumption of alcohol, edible fats and sugar.