A groundbreaking study published in the journal Gut Microbes suggests that consuming at least two servings of yogurt per week may lower the risk of a specific type of colon cancer. This research highlights the potential benefits of yogurt in protecting against proximal colorectal cancer, which occurs on the right side of the colon and is more deadly than distal colon cancer.
The study utilized data from over 132,000 participants in the Nurses’ Health Study (NHS) and the Health Professionals Follow-up Study (HPFS), tracking dietary habits since the 1970s and 1980s. It found that regular yogurt consumption was associated with a 20% lower risk of Bifidobacterium-positive proximal colon cancer, a type that accounts for about one-third of all colorectal cancers.
“Yogurt is a rich source of probiotics that can positively influence the gut microbiome,” explained Peyton Berookim, MD, of Cedars-Sinai Medical Center Division of Gastroenterology. “Regular consumption may increase beneficial bacteria in the gut, potentially reducing inflammation and dysbiosis linked to colon cancer development.”
While the study shows promise, it also notes that the science is not yet conclusive. The research is in its early stages, and limitations include reliance on self-reported dietary data and a predominantly white study population. Nonetheless, incorporating probiotic-rich foods like yogurt into a healthy lifestyle may contribute to a balanced gut microbiome, which could play a role in cancer prevention.
Experts emphasize choosing yogurts with minimal added sugar to maximize health benefits, as excess sugar can offset the positive effects of probiotics and increase the risk of metabolic conditions.
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