According to a study published in the journal Gut Microbes regular yogurt consumption may reduce the risk of colorectal cancer, particularly in tumors associated with the presence of Bifidobacterium. The research indicated that individuals who consumed yogurt at least twice a week had a 20% lower risk of developing certain types of bowel cancer.

To conduct the research, scientists analyzed data from two large-scale cohort studies in the United States: the Nurses' Health Study (NHS), which followed over 100,000 registered nurses since 1976, and the Health Professionals Follow-Up Study (HPFS), which tracked 51,000 health professionals since 1986. The data allowed researchers to examine the long-term effects of yogurt consumption on colorectal cancer incidence.

Participants in the study underwent periodic questionnaires about their lifestyles, dietary habits, and medical records, including their consumption of yogurt—both plain and flavored—and other dairy products like milk, cheese, and ice cream. Tissue samples from individuals diagnosed with colorectal cancer were analyzed to measure levels of Bifidobacterium, a type of beneficial bacteria in the gut.