Yoghurts May Lower Your Odds for Colon Cancer, Study 

By Jennifer Amarachi Maduwuba. Freelance Health Writer. Medically reviewed by the DLHA Team.

October 3, 2025

Photo of a man taking yoghurt from a small white bowl. Image credits: Freepik 

Introduction 

Yoghurt, a fermented dairy product, is considered to have a lot of health benefits. Its beneficial effects are seen in gut health function, preventing certain diarrhoea and inflammatory bowel disease. It has also been found to reduce the risk of type 2 diabetes, cardiovascular diseases and colorectal cancers.

Among the important probiotic bacterial strains in yoghurt, Bifidobacterium has been suggested to have a tumour-suppressing effect in animal experiments. 

A recent study has highlighted this effect, examining the influence of yoghurt intake on human colorectal cancer risk, based on the abundance of tumor tissue Bifidobacterium.

About the Study

The study was based on two ongoing U.S.-wide prospective cohort studies, namely the Nurses’ Health Study (NHS) and the Health Professionals Follow-up Study (HPFS) which spanned over two decades.

For the current analysis, data was collected from 132,056 with 87,379 women from the NHS and 44,677 men from the HPFS.

Participants were administered questionnaires at enrollment and every two years thereafter to collect data on demographics, lifestyle factors, medical history, and disease outcomes.

Most importantly, dietary information was collected at baseline and nearly every 4 years providing data on average daily plain and flavoured yoghurt intake over the preceding year.

Participants were also categorised according to the cumulative average of yoghurt intake (<1 serving/month, 1–3 servings/month, 1 serving/week, and ≥ 2 servings/week).

What the study found 

In the two prospective cohorts, 3,079 incidental colorectal cancer cases were identified. Among these, 1,121 cases were analysed for Bifidobacterium content, revealing that 346 cases (31%) were Bifidobacterium-positive, while 775 cases (69%) were Bifidobacterium-negative.

The findings suggested that yoghurt might help prevent certain types of colon cancer, specifically those in which Bifidobacterium is abundant in tumour tissue.

It was also found that participants who ate at least two servings of yoghurt per week had a 20% lower risk of developing tumours that contained Bifidobacterium compared to those who ate less than one serving per month.

What does the study mean for Africans? 

There is a significant burden of mortality from colorectal cancer in Africa, with research indicating that its incidence is higher than previously suggested. There is also an increasing occurrence among the younger population due to diverse dietary and lifestyle practices particularly alcohol consumption and tobacco smoking.

Africans can reduce their risk by incorporating probiotic-rich foods like yoghurt into their diets.

Africans already consume a variety of fermented probiotic-rich foods predominantly yoghurts or yoghurt-like foods and beverages. Increasing the availability of these products and promoting local, affordable production of this probiotics-rich food will enhance access and boost consumption.

The quality of the yoghurt and other fermented products depends on the type and quality of raw materials used, the production method, and the local environmental conditions. Also, the microbial composition of these dairy products significantly affects their quality and safety for consumption. Having a good understanding of microbial culture will help Africans produce and maintain high- quality products. 

This highlights the roles of governments and health organisations in integrating probiotic education into nutrition programs especially at the local level to enable Africans to maximise the benefits of these nutritious foods. 

Wrap up

The consumption of yoghurt, especially those containing probiotic species of Bifidobacterium along with other fermented products, is associated with improved health outcomes, including the prevention of colon cancer.

For Africa, where colorectal cancer mortality is on the rise, incorporating probiotic-rich foods like yoghurt into diets may help reduce the risk. 

Source: Ugai S, Liu L, Kosumi K, Kawamura H, Hamada T, Mima K, et al. Long-term yogurt intake and colorectal cancer incidence sub classified by Bifidobacterium abundance in tumor. Gut Microbes. 2025;17(1). doi:10.1080/19490976.2025.2452237. Available here

Published: October 3, 2025

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