Recent research suggests that eating more dairy products, especially milk and yogurt, may help lower the risk of colorectal cancer. In a large study from the UK involving over half a million women, those who drank more milk or ate more yogurt had a noticeably lower risk of developing this type of cancer. Another study found that people who ate yogurt at least twice a week were less likely to develop certain types of tumors linked to gut bacteria. While calcium has long been thought to be the key protective ingredient in dairy, scientists now believe that other components—like the probiotics in yogurt—may also play an important role. These findings support the idea that including more dairy in your diet could be a simple way to help reduce your risk of colorectal cancer.

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