Key To Lowering Cancer Risk
New research suggests that regular consumption of yogurt may help lower the risk of developing an aggressive form of colon cancer. Individuals who consumed two or more servings of yogurt per week over a long period had a 20% reduced risk of developing a specific type of colon tumor, typically found on the right side of the colon. The findings, published on February 12 in the journal Gut Microbes, also revealed that the tumors were more likely to test positive for Bifidobacterium, a bacterium commonly found in yogurt.
Dr. Tomotaka Ugai, a co-senior author and pathologist at Mass General Brigham in Boston, noted that while yogurt and other fermented dairy products have long been believed to benefit gastrointestinal health, their protective effects may be particularly linked to tumors that contain Bifidobacterium. This research is part of a growing body of work examining the human microbiome and how live bacteria in foods like yogurt could influence health.
The study used data from two extensive U.S. population studies: the Nurses’ Health Study (which included 100,000 women) and the Health Professionals Follow-up Study (which included 51,000 men). Participants were asked about their yogurt consumption, and the researchers tracked colon cancer cases over decades. The study found that while yogurt consumption was not generally linked to a reduced risk of colon cancer, it was associated with a 20% lower risk of Bifidobacterium-positive tumors, particularly those on the right side of the colon, where more aggressive cancers tend to develop.
The research adds to the growing understanding of how diet, particularly the intake of fermented foods, might affect the gut microbiome and influence the risk of colorectal cancer. According to Dr. Shuji Ogino, the lead study author, this kind of investigative approach helps build stronger evidence connecting diet to health outcomes, especially when examining the presence of specific bacteria in cancerous tissue.
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