Eating yogurt may not only be a tasty treat but also a protective measure against colon cancer, according to a recent study published in the journal Gut Microbes. The research, which analyzed over three decades of health data from more than 100,000 female registered nurses and 51,000 male healthcare professionals, suggests that individuals consuming at least two servings of yogurt per week exhibit lower rates of proximal colon cancer, particularly those positive for Bifidobacterium.
The in-depth study involved more than 151,000 participants who provided detailed information about their daily average intake of plain and flavored yogurts, along with other dairy products. Researchers discovered a noteworthy correlation between yogurt consumption and decreased incidences of proximal colon cancer, a type of cancer affecting the part of the colon closest to the stomach. Bifidobacterium, a type of beneficial bacteria found in yogurt, emerged as a significant factor in this potential protective effect.
The research comes amid growing concern about rising colorectal cancer rates among young people. A 2023 report from the American Cancer Society highlighted this alarming trend, underscoring the importance of dietary influences on cancer risk. The findings from this study offer valuable insights into how simple dietary choices might contribute to reducing cancer risks.
Co-author Andrew T. Chan, MD, MPH, chief of the Clinical and Translational Epidemiology Unit at Massachusetts General Hospital, emphasized the importance of these findings.
“This paper adds to the growing evidence that illustrates the connection between diet, the gut microbiome, and risk of colorectal cancer.”
Participants in the study were subjected to comprehensive health assessments over a long period, allowing researchers to identify significant patterns and associations. The study's robust sample size and extended duration lend credibility to its conclusions about yogurt's potential role in colon cancer prevention.
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