Dairy products increase the risk of Parkinson’s disease

Consuming three servings of low-fat dairy a day is associated with the risk of developing Parkinson’s disease.

Drinking more than one serving of low-fat or skim milk per day is associated with a greater risk of developing Parkinson’s disease.

Researchers analyzed approximately 25 years of data on 80,736 women enrolled in the Nurses’ Health Study and 48,610 men enrolled in the Health Professionals’ Follow-up Study.

Participants in these studies completed health questionnaires every two years and diet questionnaires every four years. During that time, 1,036 people developed Parkinson’s disease.

Researchers examined what kinds of dairy each person consumed, including milk, cream, cheese, yogurt, ice cream, butter, margarine and sherbet.

 Full-fat dairy, like whole milk is not associated with the risk of Parkinson’s disease. Regular intake of dairy products is associated with increased risk of Parkinson’s disease.

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