Mass General Brigham Hospital Scientists Say Grab Yogurt and Go For the Win!

This week researchers at Mass General Brigham Hospital published a paper saying they’ve found those who ate more yogurt had lower rates of colon cancer.

5% Fage on the go!

The chief of the Program in Molecular Pathological Epidemiology in the Department of Pathology at Brigham and Woman’s Hospital, Shoji Ogino, MD, PhD with colleagues, used data collected from 100,000 female registered nurses since 1976 and 51,000 male health professionals since 1986, and found  “unique evidence about the potential benefit of yogurt.”  Their research investigated the specific role of factors in the risk of colorectal cancer.

Because live strains of bacteria in yogurt create a protective effect in the gut, they believe folks who ate two or more servings of yogurt a week have lower rates of a particular type of colon cancer.

Andrew T. Chan, MD, chief of the Clinical and Translational Epidemiology Unit at Mass General hospital,  said “This paper adds to the growing evidence that illustrates the connection between diet, the gut microbiome and risk of colorectal cancer.”  The paper “provides an additional avenue for us to investigate the specific role of these facts in the risk of colorectal cancer among young people.”

“It has long been believed that yogurt and other fermented milk products are beneficial for gastrointestinal health”, said Tomotaka Ugai, MD, PhD of the Department of Pathology at the Brigham and the Department of Epidemiology at the Harvard T.H.Chan School of Public Health. “Our new findings suggest that this protective effect may be specific for Bifidocacterium-positive tumors.”

(This work was supported by U.S. National Institutes of Health, the Project P Fund, Cancer Research UK Grand Challenge Award, Prevent Cancer Foundation Grant; Brigham and Women’s Hospital Faculty Career Development Award American Institute for Cancer Research Investigator Initiated Grant and by American Cancer Society Clinical Research Professor Awards, with others)

The research underscores how easy it can be to make a healthy choice the first choice for snack-attacks. Garnished with fruit and nuts or mixed with spinach and herbs yogurt is not only a creamy hunger satisfier but a delicious ounce of prevention. Total WIN!

“SHE” likes this : Healthy ‘Spin’ On Yogurt Dip :

MIX:

1 16 oz. container of Fage Whole Fat Yogurt

1 box of defrosted and dried spinach

1/2 cup of shredded Parmesan cheese

1 pkg. Hidden Valley Ranch Dressing ( to taste)

CHILL
for an hour and serve with veggies, chips or pita points…

or,,,

use this as a sandwich spread

Published with support : Elizabeth Murphy Program Director, External Communications MGB