Scientists at Massachusetts General Hospital have found that regular consumption of yogurt twice a week reduces the risk of developing colorectal cancer due to changes in the intestinal microbiome. The results of the study were published in the journal Gut Microbes (GM).
The study used data on the health and diet of 100,000 nurses and 51,000 male healthcare workers. The first group was followed since 1976, and the second group since 1986.
The researchers identified 3,079 documented cases of colorectal cancer in the two study groups. They examined tissue samples from the diagnosed participants, measuring the amount of DNA of bifidobacteria in tumor tissue. The scientists explained that bifidobacterial proximal colorectal cancer is a type of tumor that develops in the right part of the colon.
The results showed that among participants who consumed one serving of yogurt per week, the risk of developing cancer was reduced in bifidobacteria-positive tumors. However, no significant association was found between long-term yogurt consumption and the overall incidence of colorectal cancer.
Scientists suggest that yogurt may alter the intestinal microbiome, in particular, by affecting the activity of bifidobacteria, giving them anti-inflammatory properties.
