How low fat milk increases the risk of Parkinson's Disease?
People who drink more than one serving per day of low-fat and skimmed milk showed 39% greater chances of developing Parkinson’s disease as compared to those who has less than one serving per week. A recent study has revealed. The findings were published in the journal Neurology which showed that people who had at least three servings of low-fat milk had a 34% more chances of having Parkinson’s than those who had less than one serving per day. Eating sherbet or frozen yogurt also was linked to a modest increased risk.
"The results provide evidence of a modest increased risk of Parkinson's with greater consumption of low-fat dairy products. Such dairy products, which are widely consumed, could potentially be a modifiable risk factor for the disease," said Katherine C. Hughes, from the Harvard T.H. Chan School of Public Health in Boston.
For the study, the team analysed approximately 25 years of data on 80,736 women and 48,610 men. 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.
In a meta-analysis, looking at a group of studies, the researchers found that total dairy intake was associated with an increased risk of Parkinson's disease.
"Frequently consuming low-fat dairy products was associated with a modest increased risk of Parkinson's disease," Hughes said.
However, more research is needed before recommendations can be made about dairy consumption, the researchers said.
(With IANS Inputs)