Regular Consumption Of Yogurt Reduces The Risk Of Precancerous Lesions In The Intestines

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Regular Consumption Of Yogurt Reduces The Risk Of Precancerous Lesions In The Intestines
Regular Consumption Of Yogurt Reduces The Risk Of Precancerous Lesions In The Intestines

Video: Regular Consumption Of Yogurt Reduces The Risk Of Precancerous Lesions In The Intestines

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Regular consumption of yogurt reduces the risk of precancerous lesions in the intestines

Two or more 245-gram servings of yogurt per week can help reduce the risk of developing abnormal growths (adenomas) - the harbingers of bowel cancer. This is especially true for adenomas, which are highly likely to become malignant, and for those located in the colon.

Regular consumption of yogurt reduces the risk of precancerous lesions in the intestines
Regular consumption of yogurt reduces the risk of precancerous lesions in the intestines

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Men who regularly eat yogurt have a lower risk of developing precancerous lesions in the intestines, according to a major American study published in Gut BMJ.

Two or more 245-gram servings of yogurt per week can help reduce the risk of developing abnormal growths (adenomas) - the harbingers of bowel cancer. This is especially true for adenomas, which are highly likely to become malignant, and for those located in the colon.

Previously published studies have shown that consuming large amounts of yogurt reduces the risk of bowel cancer by changing the type and amount (volume) of bacteria in the intestine.

In the present study, the diets and subsequent development of various types of adenomas were analyzed. All participants - 32,606 men and 55,743 women - underwent lower bowel endoscopy (a procedure that allows you to view the inside of the bowel) between 1986 and 2012. In addition, every four years, they provided detailed information on lifestyle and diet, including the amount of yogurt consumed.

During the study period, 5811 adenomas developed in men and 8116 in women.

Men who ate two or more servings of yogurt per week were 19% less likely to develop a common adenoma (compared to those who did not eat yogurt). For adenomas that are more likely to become cancerous and adenomas that are located in the colon, this risk was reduced by 26%.

“Our data provide new evidence for the role of yogurt in the early stages of colorectal cancer and the potential of gut bacteria to modulate this process. If confirmed by future research, this means that yogurt could serve as a widely accepted modifiable factor to complement colorectal cancer screening and / or reduce the risk of adenoma among those who fail screening,”explained Dr. Yin Cao of Washington DC. University of St. Louis, Missouri.

For women, no association was found between yogurt consumption and the development of adenomas.

The study was observational, so no causal relationship was established. Further research is needed to identify the causes and confirm the findings. However, the large number of participants and regular updates on dietary and lifestyle factors add value to the findings.

As a possible explanation, the researchers point out that Lactobacillus bulgaricus and Streptococcus thermophilus (a bacteria commonly found in live yogurt) can reduce the amount of cancer-causing chemicals in the gut. And the stronger association seen for adenomas in the colon may be due in part to the lower acidity in this part of the intestine, which is favorable for bacteria. In addition, the researchers believe yogurt has anti-inflammatory properties and may reduce intestinal "leakage" as adenomas are associated with increased intestinal permeability.

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