Mass General Brigham researchers found that long-term yogurt consumption may reduce the risk of certain types of colorectal cancer. The study, published in Gut Microbes, analyzed data from over 100,000 participants followed for three decades and discovered a significant association between high yogurt intake and lower rates of proximal colon cancer positive for Bifidobacterium.
The researchers used data from two large studies to compare the incidence of colorectal cancer in individuals who consumed more than one serving of yogurt per day. They found that those with higher yogurt consumption had significantly lower rates of proximal colon cancer, which occurs in the right side of the colon and is associated with worse survival outcomes.
The study’s findings suggest that long-term yogurt intake may reduce the risk of colorectal cancer by changing the gut microbiome, specifically by increasing Bifidobacterium abundance. However, further research is needed to confirm these results and understand the mechanisms behind this potential protection.
The researchers emphasize that this study adds to the growing evidence linking diet, the gut microbiome, and colorectal cancer risk, providing an additional avenue for investigating the specific role of factors in this risk among young adults.
Source: https://www.massgeneralbrigham.org/en/about/newsroom/press-releases/long-term-yogurt-intake-lower-colorectal-cancer-rates