Yogurt Consumption and Reduced Risk of Bifidobacterium-Positive Colorectal Cancer

A recent study published in *Gut Microbes* indicates that long-term yogurt consumption may lower the risk of a specific type of colorectal cancer. The study, which followed over 150,000 participants for several decades, found that eating at least two servings of yogurt per week was associated with a 20% lower rate of Bifidobacterium-positive colorectal cancer, particularly in the proximal colon. The researchers, including Tomotaka Ugai from Harvard T.H. Chan School of Public Health, suggest that yogurt's potential protective effect may be linked to changes in the gut microbiome, specifically the presence of *Bifidobacterium*. This bacteria, commonly found in yogurt, may help strengthen the gut lining and prevent harmful bacteria from infiltrating. However, the study also noted that yogurt consumption did not reduce the risk of Bifidobacterium-negative colorectal cancer. Experts emphasize that this study demonstrates an association, not a causative relationship, and further research is needed to fully understand the mechanisms involved. Incorporating yogurt into a balanced diet may offer potential preventative benefits against specific subtypes of colorectal cancer.