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Letter
Cautious view on the link between yoghurt consumption and risk of colorectal cancer
  1. Jiaoyan Ren1,
  2. Maojin Yao2
  1. 1 Department of Food Nutrition and Health, School of Food Science and Engineering, Guangzhou, China
  2. 2 Department of Microbiology, Immunology and Cancer Biology, School of Medicine, University of Virginia, Charlottesville, Virginia, USA
  1. Correspondence to Professor Jiaoyan Ren, School of Food Science and Engineering, Guangzhou, China; jyren{at}scut.edu.cn

https://doi.org/10.1136/gutjnl-2019-319430

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    We read with great interest the recent work by Zheng et al published in the Gut journal titled ‘Yogurt consumption and risk of conventional and serrated precursors of colorectal cancer’.1 This impressive result was widely reported and rapidly disseminated and attracted great public health attention. Although the study was well-explored, the conclusion needs to be carefully interpreted. Below are a few points of concern in relation to the potential influence of this study.

    Yoghurt consumption has been associated with obvious health benefits in different populations.2 However, nutritional information and health-related attributes of yoghurt in disease progression are limited. In this study, the researchers followed the yoghurt intake and subsequent development of different types of adenoma among 32 606 men and found that compared with the population who didn't consume yoghurt, …

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    Footnotes

    • Contributors JR and MY both drafted this letter.

    • Funding The study was funded by the National Natural Science Foundation of China (No. 31671804).

    • Competing interests None declared.

    • Patient consent for publication Not required.

    • Provenance and peer review Not commissioned; internally peer reviewed.