Participants were divided into five groups, according to the amount of fibre and yogurt they consumed. Those with the highest yogurt and fibre consumption had a 33% reduced lung cancer risk as compared to the group who did not consume yogurt and consumed the least amount of fibre.
“Our study provides strong evidence supporting the US 2015-2020 Dietary Guideline recommending a high fibre and yogurt diet,” said senior author Xiao-Ou Shu, MD, PhD, MPH, Ingram Professor of Cancer Research, associate director for Global Health and co-leader of the Cancer Epidemiology Research Program at Vanderbilt-Ingram Cancer Center.
The association, she said, was “robust”, consistently across current, past and never smokers, as well as men, women and individuals with different ethnic backgrounds.
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Shu suggests the health benefits may be rooted in the prebiotic (nondigestible food that promotes growth of beneficial microorganisms in the intestines) and probiotic properties of both these foods. The properties may independently or synergistically modulate gut microbiota in a beneficial way.