An important topic of the discussion will be the rise in colorectal cancer. Lifeway applauds the recent study led by investigators from Mass General Brigham titled, "Long-Term Yogurt Consumption Tied to Decreased Incidence of Certain Types of Colorectal Cancer." The study followed participants for over three decades, revealing that those who consumed two or more servings of fermented dairy per week experienced a 20% reduction in the incidence of colorectal cancer positive for Bifidobacterium. This breakthrough emphasizes the potential role that the live bacterial cultures in fermented milk products, such as kefir and yogurt, may play in supporting gut health and reducing cancer risk. 

Co-senior author of the research Tomotaka Ugai, MD, Ph.D., of the Department of Pathology at the Brigham and the Department of Epidemiology at the Harvard T.H. Chan School of Public Health stated, "it has long been believed that yogurt and other fermented milk products are beneficial for gastrointestinal health. Our new findings suggest that this protective effect may be specific for Bifidobacterium-positive tumors."

"We applaud Dr. Ugai, his co-authors and team of researchers who uncovered this new evidence further supporting the connection between diet, our gut microbiome and various health risks," said Smolyansky. "Lifeway's mission is to enable people to live healthier by providing them with fermented milk products featuring high-quality bioavailable nutrients. We are proud to see the scientific community validate the health benefits of probiotic-rich foods, and this research serves as a powerful reminder of the vital role our diet and nutrition play in supporting long-term health."