Low-fat dairy foods linked to Parkinson’s risk, study suggests – CBS News

Low-fat dairy foods linked to Parkinson’s risk, study suggests – CBS News

 

 

Though you might think eating low-fat dairy foods is a healthy move, new research suggests the habit is tied to a slight rise in the risk of developing Parkinson’s disease.

Experts who reviewed the study stressed that the findings are preliminary — the effect was a modest one and the research wasn’t designed to prove cause and effect.

In the study, researchers analyzed data on about 130,000 men and women, tracking their dietary habits every four years and the number of people diagnosed with Parkinson’s.

After 25 years, more than 1,000 people developed Parkinson’s, a progressive neurodegenerative illness affecting coordination and movement.

Those who consumed at least three servings of low-fat dairy a day had a 34 percent higher risk of getting the disorder than those who only consumed one serving a day. Looking specifically at milk consumption, the researchers found that drinking more than one serving of low-fat or skim milk daily was also linked with a 39 percent higher chance of developing Parkinson’s. (Low-fat also included nonfat).

 

 

Read more: Low-fat dairy foods linked to Parkinson’s risk, study suggests – CBS News

 

 

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