How Dairy May Raise Your Parkinson's Risk
A new report suggests consuming high amounts of low-fat dairy products—especially three or more servings per day—may increase the risk for Parkinson’s disease. The study was conducted at the Harvard T.H. Chan School of Public Health in Boston, and the results were published in Neurology.
Previous research has shown there may be a link between dairy products—especially milk—and Parkinson’s risk. And while low-fat dairy is considered to be a healthier alternative to whole- or full-fat dairy products (milk, cheese, yogurt, etc.), this new study shows that, when it comes to Parkinson’s, skim and low-fat milk may be associated with a higher risk.
The study involved 80,736 women who were a part of the Nurses' Health Study and 48,610 men enrolled in the Health Professionals' Follow-up Study. Participants complete a health questionnaire every two years and a dietary questionnaire every four years. According to researchers, study participants who consumed at least one serving of skim or low-fat milk every day had a 39 percent higher risk of Parkinson's than those who drank less than one serving per week.