Low-fat yogurt is recommended for breast cancer in moderation
Yogurt, or yoghurt, is made by adding bacterial cultures to milk, which ferments it. Fermentation of lactose (milk sugar) converts it into lactic acid, which gives yogurt its slightly sour taste. Yogurt is a good dietary source of calcium, phosphorus, iodine, vitamin B2, vitamin B6 and vitamin B12. Consumption of yogurt has been shown to improve cholesterol profile. Intake of yogurt has been found to be associated with lower risks of colorectal and bladder cancer. On the other hand, some (but not all) studies have reported that yogurt consumption is associated with an increased risk of kidney cancer and squamous cell skin cancer.
Breast cancer-related effects of eating low-fat yogurt
Yogurt is a good source of conjugated linoleic acid (CLA), which has been shown to inhibit the growth and migration of breast cancer cells. Case-control studies conducted in France and Uruguay have found that yogurt consumption is associated with a reduction in the risk of breast cancer.
Additional comments
While yogurt appears to have some ability to protect against breast cancer, kefir (a fermented milk drink popular in the middle east, parts of the Mediterranean, eastern Europe and Russia) has been shown to have stronger effects at lower concentrations. Kefir is made using kefir grains, which consist of a complex living culture of yeasts and bacteria, whereas yogurt typically is made using only lactobacillus strains.
Yogurt with added probiotics (microbial cells that are intended to have a beneficial effect on health) is designed to improve intestinal functioning. Probiotics appear to act by reinforcing the intestinal mucosal barrier against deleterious agents. Other health claims have also been made for probiotic yogurt, however one study found that probiotic yogurt did not perform better than regular yogurt in stimulating cellular immune functions.
Organic yogurt is preferable to non-organic yogurt because the milk used to produce it contains fewer hormones. Many flavored yogurts contain substantial amounts of sugar. Plain yogurt can be used successfully in many recipes that call for sour cream, milk or melted butter.
Note that while we are continually searching for new evidence specifically concerning this food, there is not much interest in it among breast cancer researchers, so few studies are available.
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