Skimmed milk is linked to a higher risk of Parkinson’s
EATING low-fat dairy products can increase the risk of developing Parkinson’s disease, a study warns.
Consuming reduced-fat foods such as milk, cheese and yoghurt three times a day is associated with a greater chance of developing the deadly illness.
Researchers also found that drinking more than one serving of low-fat or skimmed milk per day can lead to a higher risk of Parkinson’s.
The team of US scientists analysed 25 years of data from 80,736 women enrolled in the Nurses’ Health Study and 48,610 men enrolled in the Health Professionals’ Follow-Up Study.
Participants completed health questionnaires every two years and diet questionnaires every four years. During that period, 1,036 people developed Parkinson’s.
The researchers examined what kinds of dairy products each person consumed, looking at levels of milk, cream, cheese, yoghurt, ice cream and butter.
They then looked at whether full-fat dairy items, such as whole milk, were linked with a risk of Parkinson’s.
The team found there was no association, but said those who ate at least three servings of low-fat dairy a day had a 34 per cent greater chance of developing Parkinson’s than people who consumed less than one serving per day.
They also found there was a 39 per cent greater chance of developing Parkinson’s among people who consumed more than one serving of skimmed or low-fat milk per day, compared with those who consumed less than one serving per week.
The researchers pointed out that the study results do not show that dairy products cause Parkinson’s, they just show a link.
Dr Katherine Hughes, of the Harvard TH Chan School of Public Health, said: “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.”
The findings were published online by the journal Neurology.