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Friday, June 9, 2017

Low-Fat Dairy Linked to Increased Parkinson's Risk

Consumption of low-fat dairy products, such as skim and low-fat milk and frozen yogurt, is associated with an increased risk for Parkinson's disease (PD), new research suggests.

Compared with people who consumed less than 1 serving of low-fat dairy per day, those who ate at least 3 servings of low-fat dairy per day were about 30% more likely to develop Parkinson's disease, the researchers report in a paper published online June 8 in Neurology.

The finding supports previous epidemiologic investigation into the link between dairy products and PD, said lead author, Katherine C. Hughes, ScD, from the Harvard T.H. Chan School of Public Health, Boston, Massachusetts.

"There had been a number of previous epidemiologic studies regarding this general topic of dairy intake and risk of Parkinson's disease, including an earlier analysis in our cohorts from the Nurses' Health Study [NHS] and the Health Professionals Follow-up Study [HPFS]," Dr Hughes told Medscape Medical News.


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