Yogurt Linked To Lower Risk Of Colorectal Cancer

1 min

A recent investigation led by researchers from Mass General Brigham sheds light on the potential link between yogurt consumption and a reduced risk of colorectal cancer — particularly in patients with tissue samples positive for Bifidobacterium, a bacterial species commonly found in yogurt. The study used data from the Nurses’ Health Study and the Health Professionals Follow-up Study, two large, long-term studies that have tracked participants’ health and lifestyle factors for several decades.

The researchers analyzed data from tissue samples provided by 1,121 people with colorectal cancer. Of these samples, 346 were Bifidobacterium-positive, while 775 cases were Bifidobacterium-negative. Interestingly, long-term yogurt consumption was not linked to a significant reduction in overall colorectal cancer rates. However, a notable association was observed in those cancer patients with Bifidobacterium-positive tumors: People who consumed two or more servings of yogurt per week had a 20 percent lower incidence of this type of colorectal cancer. This effect was particularly strong for proximal colon cancer, a form associated with poorer survival outcomes.

The researchers hypothesize that regular yogurt intake might influence the gut microbiome by promoting the growth of Bifidobacterium, which could play a protective role against the development of proximal colon cancer.