United States: New research published on February 12 in Gut Microbes shows that steady yogurt consumption decreases the chances of aggressive colon cancer formation in the right part of the large intestine. Consuming yogurt twice a week for several years led to a 20% decrease in the risk of getting particular colon cancer types according to research findings, as reported by HealthDay.
Beneficial Bacteria at Work
Bifidobacterium which represents protective bacteria that naturally occurs in yogurt seems to have a role in this protective effect. Analysis of tumor tissues showed that this bacteria inhabited the body of those who maintained a yogurt diet. Dr. Tomotaka Ugai from Mass General Brigham in Boston stated as co-senior author and pathologist that his research indicates the protective effect could only occur in tumors with Bifidobacterium-positive samples.
Linking Diet and Gut Health
Research indicates diet holds crucial importance to preserve healthy gut microbiome which resides as billions of beneficial bacteria throughout the digestive tract and body tissue. Lead author Dr. Shuji Ogino stressed the significance of tracking extended dietary practices especially yogurt consumption when observing tissue compositional shifts that include bacterial variations.
Long-term yogurt consumption tied to decreased incidence of certain types of colorectal cancer.
— Professor Erwin Loh (@erwinloh) February 13, 2025
Study found that people who consumed two or more servings of yogurt per week tended to have lower rates of colorectal cancer positive for Bifidobacterium.https://t.co/h3RFDCFBNu pic.twitter.com/JacRn375AO
Large-Scale Population Studies
The research drew data from two extensive U.S. population studies:
- The Nurses’ Health Study (100,000 women)
- The Health Professionals Follow-up Study (51,000 men)
Participants completed detailed dietary questionnaires about their yogurt intake, including both flavored and unflavored varieties. The study followed 151,000 participants over several years, with 3,079 developing colon cancer. Tissue analysis was conducted on 1,121 tumors, revealing 346 Bifidobacterium-positive tumors (31%) and 775 negative cases (69%).
Not Just Any Colon Cancer
Research data demonstrated that yogurt consumption led to decreased Bifidobacterium-positive tumor development mainly affecting the right colon area where cancer progresses aggressively. Eating yogurt at least twice per week resulted in a 20% lowered risk rate for developing Bifidobacterium-positive tumors.
Dr. Ogino expressed his assessment that our findings elucidate for the first time the health advantages of yogurt consumption.
Diet, Microbiome, and Cancer Risk
The Clinical and Translational Epidemiology Unit director Dr. Andrew Chan explained how this research shaped wider interpretation of findings in an interview. The author emphasized how this research contributes additional data that demonstrates diet’s influence alongside gut microbiome function as risk factors for colorectal cancer development, as reported by HealthDay.