Higher Intake of Resveratrol Is Associated With a Lower Risk of Colorectal Cancer: A Large‐Scale Case–Control Study

Resveratrol, a natural bioactive compound derived from plants, has shown potential anti-colorectal cancer effects in preclinical studies, though population-based epidemiologic evidence is limited. This study aimed to investigate the association between resveratrol intake and colorectal cancer risk in a population from Guangdong, China. Conducted between July 2010 and January 2024, this case-control study included 3030 newly diagnosed colorectal cancer patients and 3044 frequency-matched controls by sex and age (± 5 years). Dietary data were collected using a validated food frequency questionnaire with 81 items, and resveratrol intake was estimated from resveratrol and piceid content based on the China Food Composition Table Standard Edition. Multivariable unconditional logistic regression models were applied to estimate the odds ratios (OR) and 95% confidence intervals (CI) for the association between resveratrol intake and colorectal cancer risk. The results indicated that higher dietary resveratrol intake was associated with a reduced risk of colorectal cancer. The highest quintile of total resveratrol intake was associated with a 44% lower risk of colorectal cancer compared to the lowest quintile (OR: 0.56, 95% CI: 0.44-0.72, p_trend < 0.001). This association was consistent for resveratrol derived from vegetables, fruits, edible fungi, and nuts. Sex-stratified analysis revealed a stronger protective effect in men (p_interaction = 0.033). Overall, these findings suggest that achievable dietary levels of resveratrol may be associated with a lower risk of colorectal cancer. Further prospective cohort studies and randomized controlled trials are needed to confirm these results.