Eating Low-Fat Dairy Connected to the Higher Risk of Parkinson’s Disease
A new study from the Harvard T.H. Chan School of Public Health in Boston, US, finds that the risk of Parkinson’s disease was greater for people who are at least three servings of low-fat dairy daily, compared to those who consumed just one serving.
The study included 80,736 women and 48,610 included into the Nurses’ Health Study and the Health Professionals’ Follow-up Study correspondingly. Every 4 years, the participants completed a dietary questionnaire, and the scientists assessed the types of low-fat and full-fat dairy products that included milk, cream, cheese, butter, ice cream, and sherbet.
The researchers concluded that participants who consumed at least three servings of dairy every day had 34% greater risk of developing Parkinson’s disease.
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