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Yogurt Consumption Linked to Lower Risk of Colorectal Cancer

Research indicates that yogurt, which is rich in live bacterial strains, may have protective qualities against several diseases, with recent studies suggesting it could lower the risk of colorectal cancer. A new investigation from Mass General Brigham has found that regular consumption of yogurt may lead to beneficial changes in the gut microbiome that protect against this form of cancer. Analyzing extensive longitudinal data, the researchers discovered that participants who consumed two or more servings of yogurt weekly had reduced rates of proximal colorectal cancer associated with the presence of Bifidobacterium, a beneficial bacteria commonly found in yogurt. Notably, around 30% of those with colorectal cancer exhibited detectable levels of Bifidobacterium in their tumors. The results of this study are published in the journal Gut Microbes.

“Our study provides unique evidence regarding the health benefits of yogurt,” stated Shuji Ogino, MD, PhD, who leads the Program in Molecular Pathological Epidemiology at Brigham and Women’s Hospital. Ogino, who holds positions at Harvard T.H. Chan School of Public Health and the Broad Institute of MIT and Harvard, emphasized the importance of linking dietary habits with microbiome profiles to understand health outcomes better. “This research enhances the evidence connecting diet to health implications,” he added.

The research team, known as OPTISTIMISTICC, is supported by Cancer Research UK through the Cancer Grand Challenges initiative. This collaborative effort aims to deepen the understanding of microbiome-related factors in disease development and treatment responses. Ogino’s group is particularly focused on identifying the lifestyle and environmental factors linked to the increasing prevalence of early-onset colorectal cancer, aiming to create strategies for mitigating this growing health concern.

The study utilized data from the extensive Nurses’ Health Study (NHS) and Health Professionals Follow-up Study (HPFS), involving over 100,000 registered nurses and 51,000 male health professionals. These cohorts have been monitored for decades, beginning in 1976 for NHS and 1986 for HPFS, as participants provided ongoing updates about their dietary habits—specifically their yogurt and dairy consumption—as well as their health outcomes. Tissue samples were analyzed for participants diagnosed with colorectal cancer to measure the presence of Bifidobacterium DNA in their tumors.

In total, the researchers identified 3,079 confirmed cases of colorectal cancer within the two populations. Data on Bifidobacterium was available for 1,121 patients, revealing that 31% were positive for the bacteria. While a clear link between yogurt intake and overall colorectal cancer incidence wasn’t established, the findings indicated a significant association in cases with Bifidobacterium positivity, showing a 20% reduced incidence of cancer among those consuming larger quantities of yogurt. This effect was particularly pronounced in proximal colon cancer, a subtype often linked to poorer survival rates compared to distal cancers.

Tomotaka Ugai, MD, PhD, a co-senior author from Brigham’s Department of Pathology and the Harvard T.H. Chan School of Public Health, noted, “The favorable impact of yogurt and fermented dairy products on gastrointestinal health is well-established, and our findings suggest this effect may specifically benefit those with Bifidobacterium-positive tumors.”

The researchers propose that regular yogurt consumption may influence gut microbiome composition, potentially reducing the risk of proximal colon cancer. However, they acknowledge the need for further studies combining basic science with population health research to confirm these connections definitively.

Co-author Andrew T. Chan, MD, who heads the Clinical and Translational Epidemiology Unit at Massachusetts General Hospital, remarked, “This study contributes to a growing body of evidence linking dietary habits, gut microbiome health, and colorectal cancer risk. It opens up new avenues for exploring these factors, particularly concerning the rising rates of colorectal cancer in younger populations.”

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