Low-fat dairy products may increase your risk of developing Parkinson’s disease, a recent study reveals.
-In a study conducted by the researchers at Harvard University studied the association of consuming low-fat dairy products with the risk for Parkinson’s disease.
-The study analyzed the findings of about 80,736 women (those enrolled in the Nurses’ Health Study) and 48,610 men (those enrolled in the Health Professionals’ Follow-up Study) for a period of 25 years.
-The subjects were made to fill health questionnaires after every two years and dietary habits after every four years. During this time close to 1,036 people developed Parkinson’s disease.
-Researchers revealed that people who consumed at least three servings of low-fat dairy a day had a 34% greater chance of developing Parkinson’s than people who consumed less than one serving per day.
-Upon consuming low-fat milk products, there was a 39% greater chance of developing Parkinson’s for people who consumed more than one serving per day compared to those who consumed less than one serving per week.
-Findings were published in the medical journal of the American Academy of Neurology.
Source: American Academy of Neurology