Yogurt intake linked to lower cancer risk

The regular consumption of yogurt could minimize the risk of Bifidobacterium-positive colorectal cancer.

In a study published in Gut Microbes, investigators used data from the Nurses’ Health Study and Health Professionals Follow-up Study as well as validated food frequency questionnaires administered every four years to examine the colorectal cancer incidence among more than 130,000 participants who consumed varying levels of yogurt.

The investigators found that compared with those who consumed less than one serving of yogurt per month, the participants who consumed two or more servings of yogurt per week were less likely to develop Bifidobacterium-positive colorectal cancer but not less likely to develop Bifidobacterium-negative tumors. The protective effect of yogurt was strongest for proximal colorectal cancers.

The findings indicated that short-chain fatty acid-producing Bifidobacterium may contain properties capable of suppressing cancer formation. The investigators emphasized the significance of maintaining a balanced gut microbiome to reduce the risk of colorectal cancer.

Read more: Gut Microbes

The article presented here is intended to inform you about the broader media perspective on dentistry, regardless of its alignment with the ADA's stance. It is important to note that publication of an article does not imply the ADA's endorsement, agreement, or promotion of its content.