A new study suggests that eating two or more servings of yoghurt per week may be associated with a reduced risk of certain types of bowel cancer in adults. Researchers found a 20% lower rate of proximal bowel cancer (occurring in the upper right side of the bowel) among those who consumed yoghurt regularly. The study, published in Gut Microbes, proposes that long-term yoghurt consumption could alter the gut microbiome, potentially contributing to this protective effect.
Scientists found two or more servings a week was linked to lower rates of some types of the disease in adults.Dr Shuji Ogino, from Brigham and Women’s Hospital, added: "Our study provides unique evidence about the potential benefit of yoghurt.
Researchers used data from two studies that followed more than 100,000 female registered nurses and 51,000 male healthcare professionals aged 30 to 75 since 1976.Among those, 346 were Bifidobacterium-positive, and 775 were negative.But they did see a link with Bifidobacterium-positive tumours, with a 20 per cent lower rate in those who ate two or more portions of yoghurt a week.
Dr Tomotaka Ugai, from Harvard T.H. Chan School of Public Health, said: "It has long been believed that yoghurt and other fermented milk products are beneficial for gastrointestinal health.The authors think that eating yoghurt long-term could reduce a person's risk of proximal bowel cancer by changing the gut microbiome, including Bifidobacterium, but say more research is needed.
BOWEL CANCER MICROBIOME YOGURT DIET PREVENTIVE MEASURE
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