Long -term yogurt consumption is linked to a reduced incidence of colon cancer, according to a study by a leading researchers at Mass General Brigham published in Gut Microbes magazine.

To conduct the study, the researchers used data from two American prospects for cog, attended by more than 100,000 female nurses and 51,000 male health professionals, respectively. Participants were attended for years in response to repeated questionnaires about lifestyle agents and diseases. Researchers also evaluated tissue samples for participants with confirmed cases of colon cancer.

Researchers found 3,079 cases Colon cancer, while in 1,121 cases there was information on the bacterium content of bifidobacterium. 31% of these cases were positive in this bacterium and 69% negative. It is noted that the bifidobacterium is among the significant probiotic bacterial strains in the yogurt and the clinical significance of its abundance in the tissue of colon cancer has not been fully characterized. As noted in the study, it could reflect the impaired bowel function.

Scientists did not notice a significant correlation between long -term yogurt consumption and the overall incidence of colon cancer, but saw a bifidobacterium -positive association with tumors 20% lower display rate For participants who consumed two or more portions of yogurt per week. This smaller percentage is due to the lower impact of the Bifidobacterium positive, a colon, a type of colon cancer that occurs on the right side.

Researchers assume that long -term yogurt intake can reduce the risk of proximal colon cancer by maintaining a balanced intestinal microflora, which can help exclude harmful germs. However, they note that further research is required to extract a definitive conclusion.