Key Findings:
- Researchers from Mass General Brigham found that consuming two or more servings of yogurt per week was associated with a 20% lower incidence of Bifidobacterium-positive proximal colon cancer.
- The study followed over 150,000 participants for more than three decades, analyzing dietary habits and colorectal cancer outcomes.
- Yogurt’s effect may be linked to its ability to alter the gut microbiome, potentially reducing cancer risk.
A new study published in Gut Microbes has linked yogurt consumption with a reduced risk of certain colorectal cancers. Researchers from Mass General Brigham examined data from the Nurses’ Health Study and Health Professionals Follow-up Study, which collectively tracked over 150,000 participants for multiple decades.
Among 1,121 colorectal cancer cases analyzed for bacterial content, 31% were positive for Bifidobacterium, a bacterial strain commonly found in yogurt. Participants who reported eating two or more servings of yogurt weekly had a 20% lower incidence of Bifidobacterium-positive proximal colon cancer.
While yogurt intake did not impact overall colorectal cancer rates, the findings highlight a potential protective effect against this specific cancer subtype. Researchers believe yogurt’s impact on the gut microbiome may contribute to this reduced risk.
The study adds to growing evidence connecting gut health and diet to cancer prevention. Further research is needed to fully understand the relationship between yogurt consumption and reduced cancer risk.
Source: Ogino, S., Ugai, T., & Chan, A. T. (2025). Gut Microbes. Mass General Brigham.
