Gazi University Faculty of Medicine Department of Medical Oncology Professor. Dr. Uğur Coşkun’s research, “Intestinal cancers are one of the most common types of cancer in the world and in our country. Incidence and mortality of colorectal cancers increases with a significant change in the world. Especially in individuals under the age of forty, while the increase in the incidence of 40-50 years of age is more rarely seen. It is characterized by a new work in Mass General Brigham. yogurt He found that consumption could provide protection against colorectal cancer with positive changes in intestinal microbiome.
Using the data obtained from the US 2 important prospective cohort studies, more than 100 thousand women and 51 thousand male participants were followed in more than ten years. According to the data received, two portions or more yogurt consumption per week is linked to the lower colorectal cancer rates. As a result, it was determined that the Bifidobacterium species, a bacterial species found in yogurt, could be effective. As a result of the study, unique evidence was found about the potential benefits of the yogurt “.
The statement continued as follows:
“In addition to the simple and flavored yogurt of the participants participating in the study, the surveyed surveys about lifestyle factors and disease results, including questions about the daily average consumption of other dairy products were evaluated.
20 percent lower risk
Researchers could not observe a significant relationship between long -term yogurt consumption and the incidence of general colorectal cancer, but the bifidobacterium bacteria had a positive effect on tumors and the incidence of these tumors in two portions of yogurt per week was 20 percent lower.
We can say that regular yogurt consumption can reduce the risk of proximal colon cancer by changing the intestinal microbiome, including Bifidobacterium, but more research that combines both basic sciences and community health studies to reach a definite conclusion. “
(UAV)