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A new study led by researchers from Mass General Brigham suggests that long-term yogurt consumption may be linked to a decreased risk of developing certain types of colorectal cancer. The findings, published in Gut Microbes, highlight the potential role of gut microbiome changes in cancer prevention.
Study Findings
Yogurt, which contains live bacterial strains, has long been associated with various health benefits. The recent study examined data from two large U.S. cohort studies—the Nurses’ Health Study (NHS) and the Health Professionals Follow-up Study (HPFS)—tracking over 150,000 participants for several decades.
Researchers discovered that individuals who consumed at least two servings of yogurt per week had a 20% lower incidence of proximal colorectal cancer that was positive for Bifidobacterium, a bacterial species commonly found in yogurt. Notably, Bifidobacterium was detected in 31% of colorectal cancer patients’ tumor tissue samples.
While yogurt intake was not significantly associated with overall colorectal cancer risk, the study found a meaningful protective effect against Bifidobacterium-positive proximal colon cancer—a form of colorectal cancer that occurs on the right side of the colon and is often linked to poorer survival outcomes.
Expert Insights
Dr. Shuji Ogino, the study’s corresponding author and chief of the Program in Molecular Pathological Epidemiology at Brigham and Women’s Hospital, emphasized the importance of this research.
“Our study provides unique evidence about the potential benefit of yogurt in reducing specific colorectal cancer risks,” Ogino said. “By linking long-term dietary habits with microbial presence in tumor tissues, we aim to uncover connections that could inform prevention strategies.”
Co-senior author Dr. Tomotaka Ugai added, “It has long been believed that yogurt and other fermented dairy products promote gut health. Our findings suggest that this benefit may be particularly relevant to Bifidobacterium-positive colorectal cancers.”
Implications for Future Research
The researchers believe that long-term yogurt intake could help modify the gut microbiome in ways that reduce colorectal cancer risk. However, they stress that more studies combining basic science and population health data are needed to establish definitive conclusions.
“This paper adds to the growing body of research connecting diet, gut microbiota, and cancer risk,” said Dr. Andrew T. Chan, chief of the Clinical and Translational Epidemiology Unit at Massachusetts General Hospital. “It opens new avenues for studying how these factors influence colorectal cancer risk, particularly among younger individuals.”
Conclusion
While the findings suggest that yogurt may have a protective effect against specific colorectal cancer types, researchers urge caution in interpreting the results. More clinical and mechanistic studies are needed before dietary recommendations can be firmly established.
Disclaimer: The study establishes a correlation but does not confirm causation. Individuals should consult healthcare professionals before making dietary changes based on this research.
