Study Links Yogurt Consumption to Reduced Colorectal Cancer Risk

A new study from Mass General Brigham has found that consuming two or more servings of yogurt weekly may reduce the risk of a specific type of colorectal cancer known as Bifidobacterium-positive proximal colon cancer. Researchers analyzed data from over 150,000 health professionals and identified a 20% lower incidence of this aggressive cancer among regular yogurt consumers. The study suggests that the live bacteria in yogurt, particularly Bifidobacterium, could positively influence the gut microbiome, potentially altering cancer risk. While no significant overall reduction in colorectal cancer incidence was observed, the findings underscore the importance of diet in gut health and cancer prevention. The research draws on decades of dietary data, emphasizing the need for continued exploration of how diet influences disease outcomes. This study adds to the growing body of evidence linking yogurt consumption to health benefits, particularly in cancer prevention.