Eating Yogurt Twice a Week May Lower Risk of Colon Cancer, Study Shows

Eating at least two servings of yogurt per week may help protect against colon cancer, according to a study published in leading medical journals. The research, featured in Gut Microbes, found that individuals who consumed yogurt at least twice a week, had lower rates of proximal colon cancer and showed higher levels of Bifidobacterium, a beneficial gut bacterium commonly found in yogurt.

Proximal colon cancer, which develops on the right side of the colon, is often associated with poorer outcomes compared to cancers found on the left side. Alarmingly, medical professionals have noted a rising trend of colorectal cancer diagnoses in younger populations in recent years.

The study suggests that yogurt consumption may positively alter the gut microbiome in a way that helps guard against cancer development. These findings build on earlier research linking regular yogurt intake with improved digestive health and reduced risk for conditions like osteoporosis and type 2 diabetes.

Lead researcher Dr. Andrew Chan emphasized, “This study deepens our understanding of how diet, the gut microbiome, and colorectal cancer risk are connected. It also opens new avenues for future research, particularly among younger adults.”

The study was based on data collected over more than 30 years, involving 100,000 nurses and 51,000 healthcare professionals who answered detailed questions about their dietary habits, including yogurt consumption.

Researchers caution that while the study showed a correlation between yogurt and reduced risk of proximal colon cancer, it did not find a significant link to a lower overall risk of colorectal cancer. More studies are needed to confirm and expand upon these results.