Cancer represents a large group of diseases. One defining feature of cancer is the rapid proliferation of abnormal cells, which can invade any part of the body. Tobacco and alcohol use, unhealthy diet, and physical inactivity are major cancer risk factors worldwide (Stewart and Wild 2014). Until now, much of the population-based studies investigating the potential impact of dairy product consumption on cancer risk have assessed the effects of milk, total dairy, or calcium intake. The following sections will focus on the relationship between yogurt and some of the most common types of cancer for which diet is a risk factor: colon cancer and breast cancer (de Moreno de LeBlanc et al. 2007). Moreover, since the World Cancer Research Fund and American Institute for Cancer Research (WCRF/AICR) report concluded that there was a probable association between diets that are high in calcium and an increased risk of prostate cancer (Lampe 2011), it appears important to review the potential impact of yogurt consumption on prostate cancer.