Yogurt Consumption and Colorectal Cancer Risk Reduction

Introduction: Colorectal Cancer and Lifestyle Risk

Colorectal cancer is the third most common cancer in the world, with over a million people developing the disease each year (reviewed by Touvier et al., 2011; Aune et al., 2011; Pala et al., 2011; van Duijnhoven et al., 2009). The worldwide distribution of this disease is uneven, with developed economies such as North America and Western Europe generally having the highest prevalence rates. This fact lends significant support to the theory that the disease is primarily caused by lifestyle choices. Americans, for example, have one of the highest prevalence rates in the world, with a lifetime disease risk of 1 in 20 (National Cancer Institute [NCI], 2011). For the general population, the chance of dying from colorectal cancer is only 0.02%, but once diagnosed, the risk of death increases dramatically. The median age at first diagnosis is 70, and the chance of survival depends on several factors, including the stage of disease. In terms of age, survival reaches its lowest point (70%) between the ages of 75 and 84.

Genetics plays a small role in determining colorectal cancer risk, so a large number of studies have focused on risk contributions from environmental factors. In a large cohort study of middle-aged men, it was found that up to 71% of colorectal cancer risk can be attributed to lifestyle choices (Platz et al., 2000). This study examined the relative contributions of obesity, physical inactivity, alcohol consumption, previous smoking experience, red meat consumption, and folic acid dietary supplementation. Fruit and vegetable consumption (van Duijnhoven et al., 2009), vitamin D dietary supplementation, and dairy products (Aune et al., 2011) were also found to lower colorectal cancer risk. What we eat and drink therefore significantly determines our risk of developing cancer of the colon.

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