A new study suggests that regular yogurt intake may reduce the risk of colorectal cancer, specifically in tumors containing the beneficial bacteria Bifidobacterium. While overall colorectal cancer risk wasn't affected, individuals who consumed at least two servings of yogurt per week had a potentially lower risk of developing Bifidobacterium-positive colorectal cancer, particularly in the proximal colon.
By Dr. Chinta SidharthanReviewed by Susha Cheriyedath, M.Sc.Feb 13 2025 Scientists found that long-term yogurt consumption may lower the risk of a specific type of colorectal cancer —but only when tumors contain Bifidobacterium. Could yogurt’s impact on gut bacteria be the key to prevention?
Probiotics and Colorectal Cancer Colorectal cancer is a major global health concern, responsible for over 900,000 deaths each year. A growing body of research has also highlighted the connection between diet, gut bacteria, and cancer development. Yogurt, rich in probiotics such as Bifidobacterium, is known to promote gut health and has been linked to reduced risks of diabetes, cardiovascular disease, and digestive disorders.
In the present study, the researchers conducted a large-scale analysis using data from two ongoing prospective cohort studies in the United States —the Health Professionals Follow-up Study and the Nurses’ Health Study—comprising over 130,000 participants. Pathologists analyzed these samples to determine tumor characteristics and extracted deoxyribonucleic acid to measure the presence of Bifidobacterium using quantitative polymerase chain reaction . The tumors were then classified as Bifidobacterium-positive or Bifidobacterium-negative. The study also considered cancer location, distinguishing between proximal colon, distal colon, and rectal cancers.
The researchers reported that long-term yogurt intake was not associated with a reduced risk of colorectal cancer overall. However, it was linked to a lower risk of Bifidobacterium-positive colorectal cancer, particularly in the proximal colon. Individuals who ate at least two servings of yogurt per week had a potentially lower risk of developing Bifidobacterium-positive colorectal cancer compared to those who ate less than one serving per month.
However, the study had numerous limitations. The assessment of yogurt intake was based on self-reported data, introducing the possibility of errors in dietary assessment. Moreover, while the study focused on Bifidobacterium, other beneficial bacteria found in yogurt, such as Lactobacillus, were not measured. Since gut microbiota is highly complex, the role of multiple bacterial species in colorectal cancer risk remains unclear.
COLORECTAL CANCER YOGURT BIFIDOBACTERIUM GUT HEALTH PROBIOTICS
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