Eating yogurt may cut risk of colorectal cancer
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By David Liu, Ph.D. and editing by Elizabeth Hutchinson
Thursday June 9, 2011 (foodconsumer.org) -- A new study in the May 23, 2011 issue of the International Journal of Cancer suggests eating yogurt may help reduce the risk of colorectal cancer. However, the study is observational and suggests a possibility only.
The study showed men and women whose intake of yogurt was in the highest tertile were 38 percent less likely to be diagnosed with colorectal cancer when compared to those whose intake of yogurt was in the lowest tertile.
The association was based on data collected through a dietary questionnaire that included yogurt consumption. The information was gathered from 14,178 men and 31,063 women who participated in the EPIC-Italy cohort study. During a 12-year follow-up, 289 participants developed colorectal cancer.
The possible risk reduction was still 35 percent even after adjustment for other possible risk factors such as body mass index, smoking, physical activity, education, and dietary factors such as intake of energy, sugars, fiber, animal fats, alcohol, and red meat.
The reduction in risk of colorectal cancer appeared particularly significant among men.
The study was conducted by V. Pala and colleagues from Fondazione IRCSS Istituto Nazionale Tumori in Milano, Italy.
The study did not establish any causal relation between eating yogurt and risk of colorectal cancer.
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