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Low-Fat Dairy Products Linked To Higher Risk Of Parkinson’s

June 11, 2017: 12:00 AM EST
U.S. researchers who analyzed 25 years of diet and health data on nearly 130,000 men and women found that three servings of low-fat dairy products a day were linked with an increased risk of Parkinson’s disease. No such association was found with whole milk or other full-fat dairy products. People who consumed at least three servings of low-fat dairy a day had a 34 percent greater chance of developing Parkinson's than people who consumed less than one serving a day. Consuming more than one serving of skim and low-fat a day was associated with a 39 percent greater chance of developing Parkinson's. The researchers acknowledged that early Parkinson's symptoms may have affected the dietary behaviors and questionnaire responses of study participants. [Image Credit: © Clover Sonoma ]
Ali H. Rajput et al., "Baseline motor findings and Parkinson disease prognostic subtypes", Neurology, June 11, 2017, © Rajput et al.
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