Two studies that were included in this review demonstrated the potential of dairy products to retard the growth of pathogenic strains.40,42 The study by Odamaki et al.42 showed that consumption of yogurt reduced Bacteroides fragilis, a strain that is associated with diarrheal disease, inflammatory bowel disease and colorectal cancer.79,80 Link-Amster et al.40 reported that consumption of fermented yogurt increased specific serum IgA titer against an enteropathogenic strain, Salmonella typhi. Here, CD79A is linked to colorectal cancer.