Yoghurt reduces colon cancer risk

Regularly eating yoghurt could reduce your risk of colon cancer—a cancer that is rising alarmingly in the young.

Eating yoghurt at least three times a week slowly changes the gut microbiome and makes people less susceptible to colorectal, or colon, cancer, say researchers from Mass General Brigham.

Yoghurt populates the gut with the bacteria Bifidobacterium, and this seems to play a significant part in the development of some colorectal cancers, and especially proximal cancer, which affects the right side of the colon.  It’s also more lethal than distal, or left-sided, cancers.

The researchers looked at the impact of yoghurt on colorectal cancer in more than 150,000 nurses whose health has been tracked since 1975.  Overall, people who were eating two or more servings of yoghurt a week were 20 percent less likely to develop colorectal cancer.

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