Regular consumption of yogurt, probiotics, and prebiotics may be associated with a lower likelihood of developing colorectal cancer, according to a study analyzing data from more than 9,000 U.S. adults. The findings were published in Nutrition & Diabetes.
The researchers analyzed data from the U.S. National Health and Nutrition Examination Survey (NHANES) collected between 2001 and 2020. The study included 9,405 adults aged 50 years and older. Participants were asked whether they regularly consumed yogurt or used probiotic and prebiotic supplements, and these data were compared with information on the presence of colorectal cancer.
A total of 151 cases of colorectal cancer were identified among the participants. The prevalence of the disease was 1.2% among individuals who consumed yogurt, probiotics, or prebiotics, compared with 2.1% among those who did not.
The association remained statistically significant even after adjusting for numerous potential confounding factors, including age, sex, body mass index (BMI), race and ethnicity, blood glucose levels, diabetes, cardiovascular disease, smoking status, dietary fiber intake, and red meat consumption.
According to the researchers' analysis, individuals who consumed yogurt, probiotics, or prebiotics had approximately a 50% lower likelihood of having colorectal cancer than those who did not.
The authors suggest that the potential protective effect may be explained by improvements in the gut microbiota, reduced inflammation, enhanced intestinal barrier function, and favorable metabolic changes. Yogurt, for example, contains beneficial bacteria such as Bifidobacterium and Lactobacillus, which are known to support gut health.
However, the researchers emphasize that the study was observational and therefore cannot establish a cause-and-effect relationship. It does not prove that consuming yogurt, probiotics, or prebiotics prevents colorectal cancer.
The study also had several limitations. Information on diet and cancer diagnoses was based on participants' self-reports, and the researchers lacked detailed data on supplement dosage, duration of use, and the specific probiotic strains consumed.
Nevertheless, the findings add to growing evidence that diet and the gut microbiome may play an important role in colorectal cancer prevention and support further research in this area.
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