yogurt consumption prevents this type of cancer

A team of American researchers from the Washington University School of Medicine in St Louis have identified new healthy qualities of yogurt. The U.S. study, conducted by Xiaobin Zheng and published in Gut magazine, has for the first time shown how constant consumption of yogurt (at least twice a week) can also reduce the risk of developing intestine adenomas.

The Study Lasted 26 Years

The research champion was represented by 32.606 men and 55,743 women. Every four years, the following parameters were observed in all participants in the experiment:

-Her health problems;

-Life?

- dieta?

-Intestine endoscope between 1986 and 2012.

During the monitoring period, 5,811 men and 8 116 women developed bowel adenomas.

Scores

After research, it was found that in men the consumption of two or more or more yogurt fractions a week was accompanied by a 19% lower risk of developing conventional adenomas and 26% of developing highly sensitive adenomas to become cancergenous (those in the colon). In women, on the other hand, there was no significant link between consumption of yogurt and the likelihood of developing bowel adenomas.

Two hypothesiss

As a survey, the study group reports that the result cannot be indicated. But researchers formulated two hypothesiss:

The first is that both typical yogurt bacteria (Lactobacillius buguricus and Streptococcus thermophilus) can reduce the number of chemicals caused by intestinal cancer. Furthermore, the lower probability of developing utero adenomas may depend on the typical low acidity (pH), which would make it a more hospitable environment for both types of bacteria;

The second is that yogurt can have anti-inflammatory properties and reduce inflexibility, coupled with the presence of adenoma.

Previous studies had already shown that regular consumption of yogurt helps reduce the risk of intestinal cancer because of its ability to change the composition and volume of bacteria present in the digestive system.