A U.S. study published in the journal Gut Microbes indicates that yogurt may have a protective effect against colorectal cancer

Researchers analyzed large datasets to examine the link between yogurt consumption and the occurrence of colorectal cancer.

The study focused on the gut bacterium Bifidobacterium, found in yogurt and other fermented dairy products. Data from 132,056 patients were analyzed, of whom 3,079 had developed colorectal cancer. In 1,121 patients, the amount of Bifidobacterium in tumor tissue was examined, and the results showed that those with a high yogurt intake had a lower risk of developing the disease.

The researchers found that individuals who ate two or more servings of yogurt per week had a lower incidence of tumors compared to those who rarely or never ate yogurt. Daily yogurt consumption was associated with the lowest risk. Additionally, the study showed that yogurt consumers often led healthier lifestyles, with higher intakes of folate, calcium, and vitamin D, as well as lower rates of smoking and consumption of processed foods.

Although the study is based on self-reported data and has certain limitations, it suggests an important link between yogurt consumption and colon health. Researchers will continue to investigate how Bifidobacterium specifically influences the risk of colorectal cancer.

Source:

Ugai, S., Liu, L., Kosumi, K., Kawamura, H., Hamada, T., Mima, K. Ugai, T. (2025). Long-term yogurt intake and colorectal cancer incidence subclassified by Bifidobacterium abundance in tumor. Gut Microbes 

Read more about Bifidobacterium and the study HERE.

Photo:  Wesual Click, Unsplash