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Low-fat dairy Linked to Increased Risk of Parkinson Disease

By jeremyc | June 6, 2017

Instead of full-fat dairy, many people consume low-fat kind because it is seen as more healthy. However, a recently-concluded study suggests that people who consume high amounts of low-fat dairy might carry an increased risk to Parkinson’s disease.

In this study, the researchers noticed that the risk of developing Parkinson’s disease was higher for adults consuming three or more servings of low-fat dairy products daily compared to people with an intake of one serving a day.

The main characteristics of Parkinson’s disease, a neurological condition, are tremors, impaired coordination or balance, muscle rigidity, and difficulty with bodily movements. The symptoms and signs of Parkinson’s disease might differ from one person to another. Early signs can be mild and easily go undetected. Symptoms develop gradually and become worse with passing of time.

It is estimated that no fewer than one million individuals in the U.S. have Parkinson’s disease. Every year, about 60,000 adults are diagnosed with this neurological disorder in the country.

Previous studies had hinted at a connection between intake of dairy products, especially milk, and greater Parkinson’s disease risk.

In this study, the researchers decided to analyze this like further and considered data of over 120,000 adults.

The researchers noted that adults with a daily intake of three or more servings of low-fat dairy products were 34 percent more likely to develop Parkinson’s disease compared to participants with a daily intake of one serving or less.

 

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