Nutr Diabetes. 2026 Jul 6. doi: 10.1038/s41387-026-00432-y. Online ahead of print.
ABSTRACT
BACKGROUND/OBJECTIVES: Colorectal cancer (CRC) is influenced by genetic, environmental, and dietary factors, with increasing evidence highlighting the role of the gut microbiota in its development. Probiotics, prebiotics, and fermented foods such as yogurt have been recognized for their ability to promote gut microbial balance and potentially reduce CRC risk. This study try to investigate the association between the consumption of these dietary components and CRC prevalence among adults aged 50 years and older.
SUBJECTS/METHODS: This study analyzed data from the National Health and Nutrition Examination Survey (NHANES) from 2001 to 2020. Dietary intake was assessed using the Food Frequency Questionnaire and the 30-Day Dietary Supplement Use Questionnaire, while CRC history was based on self-reported diagnoses. Multivariable logistic regressions were applied, adjusting for demographic characteristics (age, sex, race/ethnicity, poverty income ratio, education), lifestyle factors (smoking status, total energy intake, red meat intake, total dietary fiber intake), and clinical variables (BMI, cardiovascular disease, chronic kidney disease, fasting plasma glucose, and serum albumin).
RESULTS: The final analytic sample included 9405 participants, representing an estimated 37 million U.S. adults. After adjustment, consumption of probiotics, prebiotics, or yogurt was associated with approximately 50% lower odds of CRC (adjusted odds ratio = 0.50; 95% CI: 0.29-0.88).
CONCLUSIONS: These findings indicate a potential protective association of these dietary components with CRC, likely mediated through modulation of the gut microbiota. While the cross-sectional design limits causal interpretation, the results support existing literature on the beneficial role of diet in cancer prevention. Further longitudinal studies are necessary to confirm these associations and inform public health strategies aimed at reducing CRC risk through targeted dietary interventions.
PMID:42402613 | DOI:10.1038/s41387-026-00432-y